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Post by mandie68 on Dec 11, 2004 15:33:11 GMT -5
1 1/4 cups pumpkin puree fresh ... OR...
1 large can of canned pumkin puree (for 9 inch pie)
3/4 cup Splenda
1/2 teaspoon salt
1/4 teaspoon ground ginger (optional)
1/4 teaspoon allspice
1 teaspoon ground clove
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 Tablespoons water
1/2 teaspoon vanilla extract
1 unbaked Pillsbury pastry shell (9-inch) NOT THE PREFORMED*
PREPARATION:
Combine pumpkin, sugar/Splenda, salt, spices in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan.
Bake at 425° for 15 minutes; reduce heat to 350° and bake about 55 minutes longer. Toothpick will come out clean when done even if the filling is still pulsating/bubbling.
I use the Pillsbury unbaked pie dough that looks like freshly rolled...not the preformed...or will make my own fresh pie dough. (If using the Pillsbury be sure it is at room temperature before handling or tends to break apart. Needs to be room temp and soft to handle easily.) The preformed ones tend to burn before the pie is finished baking*. I also use a heavy glass 9 inch pie pan which I spray with cooking spray before putting in the crust.
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