Name: Pumpkin Pie
Total time: 1 min
Ingredients: 2 cups pumpkin purée (canned or fresh); 3 eggs; 2 tablespoons granulated sugar; 2 tablespoons light or dark brown sugar; 2 tablespoons molasses; 1 1/2 cups evaporated milk or heavy cream; 1/2 teaspoon ground cloves; 2 teaspoons cinnamon; 2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger); 1/2 teaspoon salt; 1 9-inch blind-baked pie crust, homemade or store-bought

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of <a href="https://cooking.nytimes.com/recipes/1015882-whipped-cream">whipped cream</a>.

Pumpkin Pie

pumpkin purée (canned

eggs

sugar

brown sugar

molasses

evaporated milk

cloves

cinnamon

fresh ginger, grated (or 1 teaspoon ground ginger)

salt

blind-baked pie crust,

Whisk all ingredients together in a bowl.  Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.

Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

Pumpkin Pie

Total: 1 hours

Servings: 5

Author : The New York Times

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Instructions

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