The Bakeshop's Sugar Pumpkin Pie

Name: The Bakeshop's Sugar Pumpkin Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 158 milliliters firmly packed brown sugar; 296 milliliters dark corn syrup; 4 larges eggs; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 2 9-inchs baked 9-inch pie crusts; 1 teaspoons salt; 1 kilograms Sugar Pie pumpkin (about; 414 milliliters half-and-half (light cream) or whipping cream

The Bakeshop's Sugar Pumpkin Pie is a vegetarian recipe with 18 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 314 calories. If you have ground cloves, corn syrup, eggs, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan.

Ingredients you will need

Pumpkin

Equipment you will use

Frying Pan

Bake in a 350 oven until very soft when pressed, about 1 hour.

Equipment you will use

Oven

When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly pure flesh in a blender; you need 2 cups. Seal any extra pure in plastic freezer bags and freeze up to 6 months.

Ingredients you will need

Pumpkin Seeds