Pumpkin Pie in Walnut Crust
- 1 x Pastry for Pumpkin Pie in Walnut Crust, prepared (click to view recipe)
- 1/2 cup brown sugar dark, packed
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
- 1/2 teaspoon ginger ground
- 1/2 teaspoon nutmeg ground
- 18 teaspoon cloves ground
- 16 ounces pumpkin canned, or 2 cups cooked, pureed
- 2 large eggs
- 1 cup evaporated milk
- Prepare pastry.
- Preheat oven to 425F (220C).
- In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves.
- With an electric mixer on medium speed, beat in pumpkin until combined.
- Add eggs and milk; beat until smooth and well blended.
- Pour pumpkin mixture into the pastry-lined plate.
- Bake for 10 minutes.
- Reduce oven temperature to 350F (180C) and bake for 35 minutes longer or until the center of the pie is set.
- Cool on a wire rack to room temperature, then serve or refrigerate.
pastry, brown sugar, cinnamon ground, salt, ginger ground, nutmeg ground, cloves ground, pumpkin, eggs, milk
Taken from recipeland.com/recipe/v/pumpkin-pie-walnut-crust-5772 (may not work)