martes, 18 de noviembre de 2008

Pumpkin Pie

1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin puree
1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Mix well using a hand blender or mixer.
Pour into the pie crust. Fit right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny, especially using the homemade puree. It may start as a soupy liquid, but it will firm up nicely in the oven!

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Done! Ready to eat?

No hay comentarios: