Preparation time: 30
Cooking time: 35-40
Difficulty: Easy - for beginners
Dietary guidance: v
2 cups cooked pumpkin
5 tablespoons flour
1 teaspoon salt - to taste
1/2 cup sugar- to taste
1 1/2 teaspoon vanilla - to taste
1 1/2 teaspoons nutmeg,ginger and cinnamon
1 sm can evap.milk
1 pre-made or home made pie crust
Cook and put your pumpkin through a sieve.
In a large bowl whisk together eggs,sugar,cinnamon,ginger,nutmeg,salt and flour.
Now gently fold in pumpkin until well blended.
Now add evap. milk a little at a time blending well.
Now pour pie mixture into your biggest pie dish.
Sprinkle over top of pie a nice amount of cinnamon.
Bake at 450 for 10 min. and then 350 until pie is done (toothpick dry).
Remove to cooling rack .
I like to use 6-7 eggs for this recipe makes the pie so light and airy.
And sometime I like to press into the pie crust crushed hazelnuts.