an0bgobeloba
10-31-2008, 02:43 AM
hello! i found a pumpkin pie recipe that doesn't have condensed milk (scary). and it still taste YUMMY! enjoy :)
2 cups pumpkin (canned or puree)
2 eggs
1 1/4 whole milk
2/3 cup brown sugar
pinch salt
2 Tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (yikes, leave this out! it still taste good)
1/4 teaspoon ground ginger (i don't use this either)
9 inch pie crust
Directions:
1. Preheat over to 425F.
2. Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
3. In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm. **Be sure to foil the crust or they will burn.**
5. Cool and serve with whipped cream.
2 cups pumpkin (canned or puree)
2 eggs
1 1/4 whole milk
2/3 cup brown sugar
pinch salt
2 Tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (yikes, leave this out! it still taste good)
1/4 teaspoon ground ginger (i don't use this either)
9 inch pie crust
Directions:
1. Preheat over to 425F.
2. Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
3. In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
4. Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm. **Be sure to foil the crust or they will burn.**
5. Cool and serve with whipped cream.