Pumpkin Pie (JS)

By IUPUI95

Ingredients

• 1 Pie Crust
• 2 extra-large eggs, room temperature
• 1/2 (105 g) cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1 1/2 cups (360 ml) evaporated milk
• 15 oz. (430 g) canned pumpkin puree OR 1 3/4 cups (420 ml) sweet potato puree
• 2 tablespoons unsalted butter, melted
• Unsweetened whipped cream (optional)

Preparation

Step 1

1) Preheat oven to 450.

2) In a large bowl, whisk the eggs until foamy. Whisk in the brown sugar, cinnamon, ginger, and salt. Whisk in the evaporated milk. Stir in the pumpkin puree and mix well.

3) Add the butter and mix until smooth and uniform.

4) Pour filling into pie shell. Place the pan into the oven and reduce the temperature to 375, and bake until a tester inserted into the middle of the pie comes out fairly clean, 60 to 75 minutes.

5) Place the pie on a wire rack to cool to room temperature and allow the custard to set. Serve wedges of the pie with whipped cream (if using).