Easy and Really Good Creamy Pumpkin Pie
photo by Elmotoo
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 157.80 ml light brown sugar, packed
- 118.29 ml white sugar
- 29.58 ml flour
- 2.46 ml salt
- 2.46 ml cinnamon
- 0.61 ml allspice
- 0.61 ml clove
- 0.61 ml ginger powder
- 354.88 ml canned pumpkin puree
- 14.79-29.58 ml light molasses or 14.79-29.58 ml treacle
- 4 large eggs (if you prefer a denser filling use only 3 eggs)
- 236.59 ml whipping cream (unwhipped)
- 9 inch frozen store-bought pie crusts
directions
- Set oven to 450 degrees and place a baking sheet on the oven rack.
- In a bowl, whisk together brown sugar, white sugar, flour, salt, cinnamon, allspice, cloves and ginger powder until very well combined.
- Add/whisk in pumpkin puree, molasses and eggs, and then the whipping cream; mix well to combine.
- Pour into FROZEN pie crust.
- Place pie on the HOT baking sheet in the oven.
- Bake for 10 minutes.
- Reduce the heat to 325 degrees, and bake until sides puff and the center is JUST set (about 40 minutes).
- Cool to room temperature or refrigerate until serving.
- Top with whipped cream.
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