Very rich and spicy pumpkin pie. Better if the filling is made the day before. Also remove the pie from the oven while the center is still wobbly to prevent cracking.
You will need:
1/2 cup sugar
1/2 cup brown sugar
1 tbs flour
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
3 large eggs
2 cups (or 1 15 oz can) pumpkin
1 1/4 cups light cream or evaporated milk
Crust recipe or premade pie crust
In large mixing bowl whisk together sugars, flour, salt and spices.
In a large measuring cup beat together the eggs, pumpkin, and cream or evaporated milk. Mix this into the large bowl with the other ingredients.
Place this mixture into the refrigerated crust.
Preheat oven to 400°. Bake for 45 – 50 minutes, until filling is set 2″ from the edge. Remove and rest on a rack.
Any leftover filling can be baked in custard cups for about 25 – 30 minutes.
Enjoy!
