Spicy Pumpkin Pie II recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups canned pumpkin puree
1 cup milk
1 cup light cream
½ cup brown sugar
½ cup white sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon all-purpose flour
2 eggs, lightly beaten
1 (9 inch) unbaked pie crust

Nutrition Info

333.3 calories
carbohydrate: 44.9 g
cholesterol: 68.7 mg
fat: 15.5 g
fiber: 3.8 g
protein: 6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 238.3 mg
sugar: 29.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C.)

  2. In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.

  3. Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.

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