Pumpkin Pie
This pie is darker and yummier because of the (hitherto secret) magic ingredient – molasses.
Set oven to 425°
2 eggs
Beat eggs lightly in medium bowl.
1 can pure pumpkin (app. 400 ml)
1 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 cup molasses
1/4 tsp. salt
Stir in all of above.
3/4 cups evaporated milk
Blend in the milk. Pour filling into unbaked pie shell. Bake at 425° for 15 minutes then reduce heat to 350° and continue baking 30 to 35 minutes longer or until knife inserted into centre comes out clean.
Cool and put in fridge.
Set oven to 425°
2 eggs
Beat eggs lightly in medium bowl.
1 can pure pumpkin (app. 400 ml)
1 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 cup molasses
1/4 tsp. salt
Stir in all of above.
3/4 cups evaporated milk
Blend in the milk. Pour filling into unbaked pie shell. Bake at 425° for 15 minutes then reduce heat to 350° and continue baking 30 to 35 minutes longer or until knife inserted into centre comes out clean.
Cool and put in fridge.