Best Pumpkin Pie

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1 can Pumpkin, prepared

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 heaping tbsp Flour
  • 2 cups Sugar

• Bread & Baked Goods

  • 1 Deep dish or two 9” unbaked shortcrust pastry pie shells

• Dairy

  • 2 cups Milk

Found on perfectpiesandpastry.com

Description

Ingredients

• One deep dish or two 9” unbaked shortcrust pastry pie shells
• 1 can of prepared pumpkin
• 2 cups milk (or use 2 cups sour cream!)
• 2 cups sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 2 Eggs
• 2 heaping tbsp flour (or gluten free flour!)

Directions

• Mix all ingredients really well – using either a hand mixer or food processor.
• Tip: This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
• Fill pastry recipe pie shell ¾ full, the filling will expand as it cooks.
• Bake at 350 for 50-60 minutes, depending on your oven
• Pie is finished when a knife comes out clean in the centre – it may crack a little around the edges.