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Pumpkin Pie revisited

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A new take on a traditional Thanksgiving favorite!

Ingredients

Scale
  • 1 c. sugar
  • 1 tbsp. cornstarch
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • 1 15oz. can of pureed pumpkin
  • 1 ½ tbsp. melted butter
  • 1/8 c. molasses
  • 3 eggs
  • 1 c. eggnog
  • 1 tsp. maple flavoring extract
  • 1 pie crust in 9″ pie plate

Instructions

  1. Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.
  2. Thoroughly mix the dry ingredients together with the pumpkin puree.
  3. Beat melted butter, molasses, eggs, eggnog and maple extract together.
  4. Add the pumpkin mixture to egg mixture and mix thoroughly.
  5. Pour into the unbaked pie shell. Cover crust rim with foil to prevent over cooking.
  6. Bake at 450 degrees for 15 minutes and then reduce to 350 degrees and bake for 50 more minutes.
  7. Serve topped with whipped cream

Find it online: https://www.wildernesswife.com/blog/2012/11/27/pumpkin-pie-revisited/