Nothing too different or special about my pumpkin pie. I use cream instead of evaporated milk and only use cinnamon for seasoning. Try this recipe, you will like it! This is What's Cookin on Beaty's Creek today.
Needed:
3/4 cup granulated sugar
2 t ground cinnamon
1/2 t salt
2 large eggs (again I use free range eggs)
1 can pure pumpkin (not pumpkin pie filling)
1 1/2 cups of heavy cream
1 unbaked 9-inch pie shell
Whipped cream or Cool Whip
Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in heavy whipping cream.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or Cool Whip before serving.
Needed:
3/4 cup granulated sugar
2 t ground cinnamon
1/2 t salt
2 large eggs (again I use free range eggs)
1 can pure pumpkin (not pumpkin pie filling)
1 1/2 cups of heavy cream
1 unbaked 9-inch pie shell
Whipped cream or Cool Whip
Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in heavy whipping cream.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or Cool Whip before serving.
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