American Pumpkin Pie You Have To Try

Monday, June 1, 2015

American Pumpkin Pie

"This is the simplest pumpkin pie recipe I've ever used. It's been inside the circle of relatives for at least sixty years! Since, in our own family, one pie is never sufficient, I want to triple the filling recipe and divide it into two pie shells, considering, as my Mom continually says, "No frame likes a skimpy pie!" (Of path, this will add a few minutes to the baking time, too.)"

Ingredients :

1 egg
1 tablespoon all-cause flour
3/4 cup white sugar
half teaspoon salt
1 half cups pumpkin puree
1 half of cups evaporated milk
half of teaspoon ground cinnamon
half teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust

Instructions :

Prep : 10M	Cook : 8M	Ready in : 50M

Preheat oven to 450 stages F (230 levels C).
Add the sugar step by step to the pumpkin puree. Beat properly an stir in the flour, salt and spices. Stir within the corn syrup and beat properly. Stir in the slightly overwhelmed egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
Bake at 450 ranges F (230 tiers C) for 10 minutes then reduce the oven temperature to 325 ranges F (165 levels F) and maintain baking pie for an additional half-hour or until a knife inserted into the mixture comes out easy.

Notes :

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