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Ingredients Jump to Instructions ↓

  1. 1 sugar pumpkin

  2. 1 (9 in) graham cracker crust

  3. 2 eggs

  4. 1/2 cup white sugar

  5. 1/2 cup brown sugar

  6. 1 tbsp. all-purpose flour

  7. 1/2 tsp. salt

  8. 1 tsp. pumpkin pie spice

  9. 1 tsp. cinnamon

  10. 1 (12 fluid oz) can evaporated milk

Instructions Jump to Ingredients ↑

  1. cut pumpkin in half and remove seeds. Place cut side down on a baking sheet lined with oiled tin foil. Bake at 325 degrees for 30-40 minutes or until tender 2. Once cooled, scrape off the pumpkin flesh from the peel. Either mash or puree.

  2. Raise oven temp to 400 degrees 4. In a large bowl, beat eggs. The add sugars, flour, salt, pumpkin spice, cinnamon, and evaporated milk. Stir well.

  3. Pour mixture into graham cracker crust and cover crust edges with tin foil to avoid over cooking it.

  4. Bake at 450 degrees for 10 minutes, then reduce temperature to 350 degrees. Bake for another 40-50 minutes.

  5. Allow to cool and remove tin foil before serving.<

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