Pumpkin Pie

INGREDIENTS

• 1 Pie Crust (uncooked)
• 500 g Sugar Pumpkin, Cooked and Pureed 
• 350 g Evaporated Milk
• 100 g Sugar
• 50 g Brown Sugar
• 5 g Cinnamon
• 2.5 g Salt
• 2.5 g Ginger 
• 1 g Nutmeg
• 0.5 g Cloves
• 2 Slightly Beaten Eggs
• Water

TOOLS

• Knife, Spoon, and Spatula
• Parchment Paper
• Baking Pan
• Foot Processor or Blender
• Bowl
• Pie Plate (23 cm)
• Cooling Rack

DIRECTIONS

.

• Preheat oven to 160 °C .
• Cut pumpkin in half and spoon out the seeds.
• Bake halves flat side down on baking pan in 1 cm to 2 cm of water for about 1 hour or until soft .
• Allow to cool, then spoon out the meat and puree.
• To bake the pie, preheat oven to 220 °C .
• Line a pie plate (23 cm) with the pie crust.
• Mix all ingredients until well blended and pour into pie shell.
• Bake for 15 minutes, then reduce heat to 180 °C and bake for another 45 minutes.
• Pie is done when a knife inserted in the middle comes out clean.
• If your oven doesn’t heat evenly, turn the pie about halfway through baking.
• Cool on a cooling rack.
• Enjoy!