Ingredients
Cooking spray
1
(15-oz.) can pumpkin puree
1 c.
heavy cream
3/4 c.
packed brown sugar
3
large eggs
1 tsp.
pure vanilla extract
1 tsp.
cinnamon
1/2 tsp.
kosher salt
1/2 tsp.
cloves
1/2 tsp.
ground ginger
1/4 tsp.
nutmeg
Preheat oven to 325°. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.
Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.
Refrigerate until set, at least 4 hours and up to overnight.
Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.
Refrigerate until set, at least 4 hours and up to overnight.
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