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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Pumpkin Pie I

Serves 8 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups (480 ml) milk, scalded
  • 2 cups (450 g) cooked and puréed pumpkin (or plain canned pumpkin)
  • 1 cup (240 ml) maple syrup
  • ⅛ cup (30 g) sugar
  • 1 tbsp flour
  • ½ tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • 2 large eggs, beaten
  • 1 unbaked 9-inch pie shell

Method

  1. Preheat oven to 350°F (180°C).
  2. Blend all ingredients except the pie shell together to make the filling.
  3. Pour the filling into the unbaked pie shell.
  4. Bake in the preheated oven for 45 minutes.
  5. Let cool and serve.