Ingredients
1 1/2 cups cooked pumpkin puree
1 cup light brown sugar
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
2 tbsp molasses
3 eggs
1 cup evaporated milk
1 unbaked pie shell
Preparation
Gather the ingredients and preheat the oven to 220°C
Prepare the pastry for your pie and fit it into the pie plate. Keep the pastry chilled in the fridge if you won't be filling it immediately
Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended
Pour the mixture into the prepared pie shell. Bake in the preheated oven for 15 mins. Reduce temperature to 180°C and bake for 35-45 mins longer, or until the center of the pie is set
Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar
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How to store?
Store leftover pumpkin pie in the fridge for up to 3 days or freeze slices for a month, wrapped in plastic and foil. Thaw in the fridge overnight before enjoying!
PRODUCT IN THIS RECIPE:
Olivivero Pumpkin Puree