quick and easy

Rapid and Easy Pumpkin Pie

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Rapid And Easy Pumpkin Pie

The usage of a pre-made pie shell makes this pumpking pie recipe supreme for a remaining-minut pie that silent tastes delectable. I promise, noone will understand it be no longer 100% home made!

  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 15 ounce pumpkin puree (1 can)
  • 12 ounce evaporated milk (1 can)
  • pinch of salt
  • 1 unbaked 9-bolt pie shell
  1. Preheat the oven to 425 F. Beat eggs in a wide bowl. Streak within the pumpkin, evaporated milk, sugar and spice. Pour into the unbaked pie shell and bake for 15 minutes. Decrease temperature to 350 F and bake for 40-50 minutes or till teh pie looks firm and the crust edges are a puny bit browned. Let cold fully, for at the least 2 hours or in a single day within the refridgerator earlier than serving.

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