Ingredients
- 1 10 ounce pie shell (10 inches)
- Dry
- 1 1/4 cups sugar
- 5 tablespoons flour
- 1 teaspoon flour
- 1/2 teaspoon allspice, ground
- 1/3 teaspoon ginger, ground (just add heaping 1/4 teaspoon)
- 1/4 teaspoon salt
- Wet
- 16 ounces pumpkin (1 can)
- 4 eggs, beaten
- 3 cups milk
- 2 tablespoons butter, melted
- 2 teaspoons butter, melted
- 1 tablespoon molasses
- 1 1/4 teaspoon vanilla extract
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: Blind bake pie crust 15 minutes.
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Step 3: In large bowl, whisk dry ingredients together.
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Step 4: In another bowl, whisk wet ingredients together and add to dry ingredients and pour into blind baked pie crust.
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Step 5: Bake 40 minutes or until done.
We hope you enjoy this recipe!
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