Recipe By: Dave Mathews
Serving Size: 8
Preparation Time: 20Min
1 (9 inch) unbaked deep dish pie crust
2 eggs
2/3 cup white sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) Pumpkin Puré
1 1/3 cups milk/soy milk (vanila)
Serve with Whipped Topping (milk free)
1. Heat oven to 425°F.
2. In stand mixer, beat eggs.
3. While still mixing, add sugar, cornstarch, salt, cinnamon, ginger and cloves, blend.
4. Mix in pumpkin purée. Gradually stir in milk. Pour into pie shell.
5. Bake for 15 minutes. Reduce temperature to 350°F; bake for 1 hour and 40 minutes.
6. Cool on wire rack for 20 minutes, then refrigerate for two hour before serving.
