Thanksgiving At Church – Pumpkin Pie

• 3 whole Unbaked 10-inch Pie Shells
• FOR THE FILLING:
• 3-1/2 cups Pumpkin Puree (store Bought Or Homemade)
• 6 whole Eggs
• 1/3 cups Flour
• 2-1/2 cups Sugar
• 2-1/2 teaspoons Ginger
• 2-1/2 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1/2 teaspoons Salt
• 1-1/2 cup Milk
• FOR THE WHIPPED TOPPING:
• 2 cups Whipping Cream
• 1/4 cups Icing Sugar
• 1 teaspoon Vanilla

1. Preheat oven to 400u0b0F. Have your un-baked pie shells in pans and ready.
2. In a large bowl using a mixer, beat together all of the filling ingredients, making sure you fully combine them. Pour into the un-baked 10-inch pie shells. Bake for 10 minutes at 400u0b0F, then turn the oven down to 350u0b0F and bake for 30 minutes longer. Remove from the oven and set on a rack. Cool completely.
3. For the topping, whip the cream in a large bowl using a mixer. Once you reach soft peaks, add the icing sugar and vanilla and whip to combine. Spread onto the cooled pies.

pie, filling, pumpkin puree, eggs, flour, sugar, ginger, cinnamon, nutmeg, salt, milk, whipped topping, whipping cream, ubc, vanilla

Taken from tastykitchen.com/recipes/desserts/thanksgiving-at-church-e28093-pumpkin-pie/ (may not work)