EASY, NO-Crust Pumpkin Pie (Custard) скачать в хорошем качестве

EASY, NO-Crust Pumpkin Pie (Custard)

Slideshow with my basic instructions for making no-crust pumpkin pie (custard). It’s easy without all the work and time that goes into the pie with crusts. I tweak the recipe a bit, but the extras are optional (molasses, vanilla). Enjoy! Easy, from beginners and onward! Easy No-Crust Pumpkin Custard Pie 1-1/2 cup sugar (any combination of granulated, raw, packed brown) 1 Tsp salt 4 eggs 1-2 Tsp vanilla extract (optional) 2 Tsps teaspoon ground cinnamon 1 Tsp ground ginger 1/2 Tsp ground cloves 1/4 Tsp ground nutmeg (** or instead of the above spices, add 4 Tsps pumpkin pie spice) 1-2 Tbs Black Strap Molasses (optional) 1 large can (about 30 ounces) pumpkin (or two 15 oz cans) 2 cans (12 fluid ounces) evaporated milk Bake in greased and floured 9”x13” dish for 15 mins at 425°F and then reduce the temperature to 350°F and continue baking for about 45 to 50 minutes more. Testing: Inserted butter knife should come out perfectly clean, and custard should appear puffy when done, until cooled.