Monday, November 23, 2015

Winter Luxury Pie Pumpkin

Winter Luxury Pie Pumpkin

pretty pumpkin- not thick enough texture -prefer cheese pumpkin and marina di chioggia


2 1/2 cups pumpkin puree - if you use the canned - 16 ounce is 2 cups
2 eggs - I've used just yolks, but prefer whole eggs for a lighter custard
3/4 condensed milk
2 tbl molasses
1/2 cup bwn sugar

salt, ground cinnamon, fresh nutmeg, ground cloves
Bake at 350 got 50 min
I use the pasta frolla pie crust and pre bake it

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