recipes from the big easy kitchen blog
We may fix kitchens but what we love best is eating in them!
Fall brings brightly colored leaves, chilly air and the warm smell of cinnamon & spices that tantalize our senses. Scroll down for a delicious & easy to make Pumpkin Pie recipe sure to please your sweet & spicy cravings.
1 tin each: canned pumpkin & condensed milk
3 large eggs
1/2 cup water
1/2 cup of brown sugar
1 tbls cornstarch
1/2 tsp of salt
1 1/2 tbls of cinnamon
1/2 tsp each: nutmeg & ginger
frozen pie shell (pre-bake for 10 mins)
measuring cups & spoons, mixing spoons, bowls
Dessert is served
Whipped cream, what else?
Maybe a little coffee ...
serves 4 greedy eaters
Really serves 6-8 but we all know we want seconds.
Autumn, Fall, Thanksgiving, Christmas
pumpkin pie filling
Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, nutmeg, ginger, condensed milk and water. Vigorously whisk until everything is combined. If filling feels a bit thick, add a tiny bit more water and whisk a little bit more.
Get it to a nice toasty 375°F (190°C).
frozen pie crust
Place frozen pie crust in tin, into the oven and pre-bake for about 10 minutes. This will ensure that you have a flakier crispier crust.
getting it together
Pour pumpkin pie filling into the warm pre-baked piecrust about 3/4 of the way up (maybe a wee bit more). Bake until the center starts to look set, about 50-60 minutes. If the piecrust starts to look too crispy on the outside, put some foil around the edges.
Take the yummy pumpkin pie out of the oven and let it cool down - about 3 to 4 hours. You may want to make it a day ahead of time and let it rest in the refrigerator overnight. Best served with whipped cream.