Ingredients for Opal's Pumpkin Pie
- Pumpkin
- Brown Sugar
- 1 ½ cups granulated sugar
- ½ teaspoon ground cloves
- Cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Eggs
- 1 (12 ounce) can evaporated milk
- 1 cup heavy cream
- Unbaked 9 Inch Pie Shells
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How to Make Opal's Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 ½ cups granulated sugar, ¾ cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon salt.
- In a medium saucepan, combine 1 (12 ounce) can evaporated milk and 1 cup heavy cream.
- Heat the milk mixture over medium heat until steaming, almost to a simmer (scalding point). Do not boil.
- Gradually whisk the hot milk mixture into the pumpkin mixture until smooth and well combined.
- Pour the filling evenly into two 9-inch unbaked pie crusts. (For a single large pie, use a 12-inch pie crust, increasing baking time.)
- Bake for 50-75 minutes, or until a knife inserted near the center comes out clean. For a large pie, bake for 75-90 minutes, or until set.
- Let cool completely on a wire rack before serving. Top with whipped cream, a sprinkle of cinnamon, or your favorite topping.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
170g
Fat
51g
Carbs
22g
