Zutaten für Pumpkin Or Squash Pie
- Pie Shells
- 2 large eggs
- Cooked Pumpkin
- Light Cream
- ¾ cup granulated sugar
- Dark Brown Sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
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Zubereitung von Pumpkin Or Squash Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 2 large eggs until light and frothy.
- Add the following ingredients to the whisked eggs and whisk until thoroughly combined: 1 (15-ounce) can pumpkin puree (or 1 1/2 cups homemade pumpkin or squash puree), 1 (12-ounce) can evaporated milk, ¾ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- Warm your pie crust in the oven for 5-7 minutes, or until hot to the touch. Let the crust cool slightly before adding the filling.
- Pour the custard mixture into the prepared pie crust.
- Bake for 35-45 minutes, or until the center of the filling is set but still slightly quivery when gently nudged. A knife inserted near the center should come out with a few moist crumbs attached.
- Let the pie cool completely on a wire rack. This allows the filling to set properly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
- Serve chilled, at room temperature, or slightly warmed, with whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
427g
Fat
309g
Carbs
74g
