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Pumpkin Pie

yield: 2 pies

This is a Fall favourite that is easy to make.Maple Brown Butter Pumpkin Pie Recipe - Budget Bytes


Ingredients:

2 cups cooked pumpkin

2/3 cup firmly packed brown sugar

2 teaspoons cinnamon

¾ teaspoon nutmeg

2-3 large eggs

2 cups milk or heavy cream


2 pre-made pie shells/crusts



Directions:

Preheat oven to 425° F.


Put first six ingredients into a large bowl.  Combine well.


Pour pumpkin mixture (custard) into your pie shells.


Put into oven and bake for 15 minutes at 425° F.  Turn heat down to 350° F and bake for another 45 minutes.


Enjoy!



Variations:

Pour pumpkin mixture into a baking pan and don’t use a crust.  Bake as directed.  This will make a nice pumpkin custard.


It’s easiest to use canned pumpkin,  however, you can take advantage of the fresh pumpkin and squash available in the Fall. Simply cook some fresh pumpkin and/or squash and mash it for this recipe.


To make little pumpkin tarts, pour the pumpkin mixture into 40 pre-made tart shells and place onto a baking sheet.  Bake at 375° F for about 25 minutes.


Serve with whipped cream.


Tip:

One 28 ounce can of pumpkin = 3 ½ cups

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