Pumpkin Pie

• Vegetarian

• Produce

  • 1 tsp Ginger, ground
  • 1 (15-ounce can Pumpkin puree

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 1/4 cups Evaporated milk

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Pie crust, store-bought or homemade

Found on livewellbakeoften.com

Description

Ingredients

• 1 store-bought or homemade pie crust
• 1 cup light brown sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 3 large eggs, lightly beaten
• 1 (15-ounce) can pumpkin puree
• 1 and ¼ cups evaporated milk

Directions

• Preheat oven to 400°F.
• Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure its at least 1 and ½ inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
• Bake the pie crust at 400°F for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool.
• In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
• Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.