Pumpkin Pie With Ginger Topped Whipped Cream
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
2 pies
- Serves:
- 8-10
ingredients
- 2 count package Pillsbury ready made pie dough
- 946.36 ml pumpkin puree
- 340.19 g evaporated milk
- 4 eggs, mixed
- 236.59 ml brown sugar
- 29.58 ml cinnamon
- 1.23 ml ground ginger
- 1.23 ml nutmeg
- 1.23 ml allspice
- 0.61 ml clove
- 283.49 g whipped cream
- 28.34-56.69 g candied ginger, diced
directions
- Preheat oven to 425 degrees.
- Roll out pie dough and line 2 large pie plates.
- Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk.
- Pour into crust.
- Bake in preheated oven at 425°F for for 15 minutes.
- Lower temperature to 325°F and bake for 45 more minutes, or until set.
- Cool pies. Top with cream and sprinkle ginger over cream.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey