DETAILS:
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Servings: 8 people
INGREDIENTS:
1 egg slightly beaten
1 Tablespoon all-purpose flour
¾ cup white sugar
½ teaspoon salt
1 ½ cups pumpkin puree
1 ½ cups evaporated milk
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 Tablespoons light corn syrup
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Preheat oven to 450º.
2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
3. Bake at 450º for 10 minutes then reduce the oven temperature to 325º and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
