Servings: 8
Ingredients
- 1 can plain pumpkin purée about 425 g
- 1 tablespoon cornstarch
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon nutmeg grated
- 0.5 teaspoon salt
- 1.5 tablespoons butter melted
- 360 ml milk
- 200 g sugar
- 2 tablespoons molasses
- 2 eggs beaten
- 1 dash lemon juice optional
- 1 pie crust 23 cm
Procédé
- Preheat the oven to 230°C.
- Whisk together the sugar, cornstarch, salt, cinnamon, ginger, and nutmeg.200 g sugar, 1 tablespoon cornstarch, 0.5 teaspoon salt, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, 0.5 teaspoon nutmeg
- Stir in the pumpkin purée.1 can plain pumpkin purée
- Add the beaten eggs, melted butter, molasses, and milk, then mix until smooth.2 eggs, 1.5 tablespoons butter, 2 tablespoons molasses, 360 ml milk
- Add a dash of lemon juice, if desired.1 dash lemon juice
- Line a 23 cm pie pan with the pie crust.1 pie crust
- Pour the filling into the crust.
- Bake for 15 minutes at 230°C.
- Lower the oven temperature to 180°C.
- Continue baking for 50 minutes, until the filling is set.
- Let the pie cool before serving.
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