Pumpkin Pie - Deb Topp Style - Just Like Nick Likes It!!
Canned pumpkin filling whisked with two eggs, whole milk and a heavy hand of spice, baked hot then finished low.
Some of the sugar can be Splenda, and Deb likes using a little heavy cream mixed into the total milk amount.
Before you start: The steps conflict: one says to pour the filling straight into the shell, the next says to pre-bake the empty shell 15 minutes and then fill it. Pick one — pre-baking the shell first is the safer bet. Step 3 also calls for cream, which isn't in the ingredient list; swap a few tablespoons of heavy cream in for part of the milk.
Where this one came from
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Ingredients
- ¾ cup sugar (some of this can be Splenda)
- ½ teaspoon salt
- 1-2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- 2 eggs
- 1 can pumpkin pie filling
- 1 2/3 cups whole milk
Directions
- Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
- Beat eggs in a large bowl. Stir in pumpkin and the sugar-spice mixture.
- Gradually add milk and cream.
- Pour into prepared pie shell.
- Bake pie shell for 15 minutes at 400 degrees.
- Fill pie shell with pie mixture and bake for 10 minutes.
- Reduce heat to 300 degrees and continue baking until edges of the pie are set, 20-35 minutes longer.
Notes
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