FREEZING APPLES FOR PIE FILLING RECIPES

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PUMPKIN PIE RECIPE - NYT COOKING - RECIPES AND COOKIN…



Pumpkin Pie Recipe - NYT Cooking - Recipes and Cookin… image

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

Provided by The New York Times

Total Time 1 hours

Yield One 9-inch pie

Number Of Ingredients 11

2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1 1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
1 9-inch blind-baked pie crust, homemade or store-bought

Steps:

  • Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
  • Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

Nutrition Facts : @context http//schema.org, Calories 218, UnsaturatedFatContent 5 grams, CarbohydrateContent 28 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 4 grams, SodiumContent 273 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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