Pefect Pumpkin Pie
A pumpkin pie recipe perfected by Marc and Victoria.
Ingredients
- 1 can (15 oz) pumpkin
- 1 can (14 oz) condensed milk
- 2 large eggs
- 1-½ tablespoons butter, melted
- 1 tablespoon corn starch
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9-inch) unbaked deep-dish pie crust (or 2 shallow-dish crusts)
Directions
Preheat oven to 425 °F. Whisk pumpkin, condensed milk, eggs, melted butter, corn starch, molasses, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 °F and continue baking 35–40 minutes or until knife inserted one inch from crust comes out clean. Cool for at least an hour. Garnish as desired. Store leftovers covered in refrigerator.