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Ingredients Jump to Instructions ↓

  1. 2 (9 inch) unbaked pie crusts

  2. 2 tablespoons butter, melted

  3. 1 (29 ounce) can pumpkin puree

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon ground ginger

  6. 1/4 teaspoon ground cloves

  7. 1/2 teaspoon salt

  8. 2 eggs

  9. 2 tablespoons all-purpose flour

  10. 1/2 cup brown sugar

  11. 1/2 cup white sugar

  12. 1 cup milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F (220 degrees C).

  2. In a large bowl, mix together butter or margarine, pumpkin, cinnamon, ginger, cloves, and salt. In a separate bowl, beat eggs until foamy. Mix flour, brown sugar, white sugar, and milk into eggs. Blend egg mixture into pumpkin mixture. Pour half of mixture into each pastry lined pan.

  3. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 45 minutes, until toothpick inserted in center comes out clean.

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