Pumpkin Pie I

Name: Pumpkin Pie I
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps light corn syrup; 1 egg; 355 milliliters evaporated milk; 1 Tbsp all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 355 milliliters pumpkin puree; 1 teaspoons salt; 1 9-inch (9 inch) unbaked pie crust; 177 milliliters white sugar

Pumpkin Pie I is a vegetarian recipe with 8 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 295 calories, 6g of protein, and 11g of fat. A mixture of sugar, pumpkin puree, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 50 minutes. It will be a hit at your Thanksgiving event.

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended.

Ingredients you will need

Evaporated Milk

Canned Pumpkin

Corn Syrup

Spices

All Purpose Flour

Sugar

Salt

Egg

Pour the batter into the unbaked pie shell.

Ingredients you will need

Unbaked Pie Crust

Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Equipment you will use

Oven

Knife