Cooked - Pumpkin pie filling

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin pie filling

1.0

one can (about 425g) pumpkin puree

3 large eggs

250g packed light or dark brown sugar

1 Tablespoon corn flour /cornstarch

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

½ teaspoon ground ginger*

¼ teaspoon ground or freshly grated nutmeg*

⅛ teaspoon ground cloves*

⅛ teaspoon fresh ground black pepper

240ml heavy cream

Vigorously whisk until everything is combined. Filling will be a little thick.
Bake on 190c /375f
Bake the pie until the center is almost set, about 50-60
A small part of the center will be wobbly – that’s ok as it will set when cooling .
After 25 minutes of baking, cover the edges of the crust with aluminium foil or use a pie crust shield to prevent the edges from getting too brown.
Check for doneness at minute 50, and then 55, and then 60

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Holidays🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 67 weeks ago

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