Pumpkin Pie

By carvalhohm2

Ingredients

• 1 prepared unbaked pie shell
• Solid Pumpkin Pack 1 1/4 cup (364g)
• Eggs Large 3(150g)
• Granulated Sugar 1/3 cup (67g)
• Real Maple Syrup 3 Tablespoons (42g)
• Salt pinch
• Ground Cinnamon 1 teaspoon (2g)
• Ground Cloves 1/4 teaspoon
• Ground Ginger 1/2 teaspoon
• Fresh Grated Nutmeg 1/4 nutmeg (or 1/8th teaspoon)
• Whole Milk 1/2 cup (120ml)
• Heavy Cream 1/4 cup (60g)
• Sweetened Condensed Milk 1/2 cup (156g)

Details

Servings 8
Adapted from gretchensbakery.com

Preparation

Step 1

Combine all of the Pumpkin Pie ingredients together in a large mixing bowl and whisk until smooth.

Pour into your prepared pie shell.

Bake for approximately 45 - 60 minutes or until it is done.

Notes:
Pumpkin Pie can be eaten warm or cold. It is purely preference.

Store in the refrigerator for up to 1 week.

You may freeze a pumpkin pie, but as in all custards when frozen they have a tendency to seep water when thawed, so it will never be the same as when served fresh.