Flour Head Bakery’s Pumpkin Pie

  • Posted by: Tomato Head, Market Square Manager • November 10th, 2017

Ingredients

2 cups Fresh or Canned Pumpkin Puree

1 cup Heavy Cream

1/2 cup Milk

2 Eggs

1 Egg Yolk

1/2 cup Sugar

2 TBL Butter, melted

1/2 tsp Salt

3/4 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Nutmeg

1/8 tsp Ground Clove

1 tsp Vanilla

One 9-inch-deep dish prepared pie crust, partially baked

Preheat your oven to 350 degrees.

Place all ingredients in a medium mixing bowl and whisk together until all the ingredients are mixed well.

Pour the mixture into a partially baked pie crust, being careful not to overfill. Bake the pie for 10 minutes, then tent with foil and bake another 45-50 minutes until the pie sets.  The filling should shake as a whole when you tap the side of the pie pan and not jiggle in the center.

If you have a little more filling that will fit into your crust, pour the excess into a buttered ramekin, bake for 15-20 minutes until set. You can cool and refrigerate ramekins and serve as a gluten free option.

Purchase Mahastie’s Suggested Utensils

Ceramic Deep Pie Dish, 9-1/2-Inch

Mixing Bowl 5-Quart

Whisk 9-Inch

Glass Measuring Cup Set

Measuring Spoons

Sheet Pan

Porcelain Ramekins

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