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Ingredients:
2-3 pie crusts from the refrigerated section, rolled out
30 ounces of pumpkin puree from cans
1 ¼ cups of whole milk
1 ¼ cups of full-fat cream
4 eggs
1 ½ cups of light brown sugar
2 tablespoons of genuine maple syrup
A pinch of salt (about ¼ teaspoon)
2 teaspoons of powdered cinnamon
1 ½ teaspoons of pumpkin pie seasoning
1 teaspoon of powdered ginger
½ teaspoon of grated nutmeg
Flour for dusting
30 ounces of pumpkin puree from cans
1 ¼ cups of whole milk
1 ¼ cups of full-fat cream
4 eggs
1 ½ cups of light brown sugar
2 tablespoons of genuine maple syrup
A pinch of salt (about ¼ teaspoon)
2 teaspoons of powdered cinnamon
1 ½ teaspoons of pumpkin pie seasoning
1 teaspoon of powdered ginger
½ teaspoon of grated nutmeg
Flour for dusting
Instructions:
1. Preheat the oven to 400°F and prepare a 15x10x1-inch jelly roll pan.
2, Lightly flour your work surface.
3. Layer and roll 2-3 pie crusts on the floured surface for your desired thickness.
4. Roll the crusts to an 18×12-inch rectangle and place in the pan, pressing firmly and shaping the edges.
5. Whisk pumpkin puree, cream, milk, eggs, sugars, maple syrup, salt, and spices until smooth.
6. Pour the filling into the crust and bake 30 minutes at most, until the center is set.
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