Pumpkin Pie The Best Recipes

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Pumpkin Pie

"This is the best pumpkin pie recipe I've ever used. It's been within the family for at the least sixty years! Since, in our own family, one pie is in no way enough, I like to triple the filling recipe and divide it into pie shells, considering that, as my Mom constantly says, "No body likes a skimpy pie!" (Of course, this may upload a couple of minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.Com."

Ingredients :

1 egg
1 tablespoon all-reason flour
3/four cup white sugar
half of teaspoon salt
1 half cups pumpkin puree
1 half cups evaporated milk
half of teaspoon ground cinnamon
half of teaspoon floor ginger
1/4 teaspoon floor nutmeg
2 tablespoons mild corn syrup
1 recipe pastry for a nine inch unmarried crust pie

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 450 levels F (230 levels C).
Add the sugar regularly to the pumpkin puree. Beat properly an stir inside the flour, salt and spices. Stir within the corn syrup and beat well. Stir inside the slightly overwhelmed egg, then slowly upload the evaporated milk, blending until nicely mixed. Pour the batter into the unbaked pie shell.
Bake at 450 tiers F (230 tiers C) for 10 mins then lessen the oven temperature to 325 levels F (165 degrees F) and preserve baking pie for a further 30 minutes or until a knife inserted into the aggregate comes out easy.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, cook it flippantly, and make smooth-up simpler.

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