Pumpkin Pretzel Pie

Pumpkin Pretzel Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Refrigerated Pie Crust

  • 2-½

    c canned pumpkin (2-15oz. Cans)

  • 2-½

    T sweetened condensed milk

  • ½

    t baking soda

  • ¾

    c sugar

  • ¼

    c dark brown sugar, packed

  • ½

    t salt

  • 1

    c whole milk

  • ½

    c evaporated milk

  • 4

    large eggs

  • 4

    oz. salted thin pretzel sticks ( about 2 cups)

Directions

Preheat oven to 425. Fit pie shell to pie pan. Beat pumpkin, condensed milk and baking soda on low speed until blended. Add sugar, brown sugar and salt. Beat 2 minutes. Add whole milk, evaporated milk and eggs, beat on low until eggs are incorporated, about 5 minutes. Pour mixture into pie shell. Bake in oven for for 15 minutes. Reduce heat to 350 and bake until knife comes out clean,about 40 minutes. Cool completely for 2 hours. Preheat oven to 275. Place pretzels in gallon ziploc and crush with rolling pin. Put pretzel pieces in metal mesh strainer and discard dust. Spread on cookie sheet and toast for 10 minutes. Top pie with pretzels and serve.


Nutrition

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