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PUMPKIN PIE

Prep/Cooking Time: 60-90 Minutes

Printable Version

Ingredients

  • 2 * 9" premade pastry tart cases (not cooked)
  • 840g canned pumpkin
  • 780g condensed milk
  • 4 large eggs
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp salt

Instructions

  • Pre-heat the oven to 425f 
  • Place all of the wet ingredients and spices in a mixing bowl
  • Whisk till well combined 
  • Pour the thick pumpkin mixture into the tart shells
  • Bake in the oven for 15 minutes
  • After 15 minutes lower the oven temperature to 350f
  • Cook for a further 35-45 minutes until an inserted knife 1" from the crust comes out clean
  • Remove from the oven and leave to cool naturally
  • Once cooled reserve in the fridge till needed