Decadent Pumpkin Pie

Name: Decadent Pumpkin Pie
Ingredients: 10 inch deep dish pie crust, unbaked; Glass or ceramic pie plate; Filling:; 750ml (3c) baked, well mashed pumpkin; 5 eggs (slightly beaten); 2T molasses; 1can Eaglebrand condensed milk; 1.5 c evaporated milk; 1.25 c dark brown sugar; 2T cinnamon; 2T nutmeg; 1T allspice; 1T vanilla

13 ingredients

1 steps

Ingredients

10 inch deep dish pie crust, unbaked
Glass or ceramic pie plate
Filling:
750ml (3c) baked, well mashed pumpkin
5 eggs (slightly beaten)
2T molasses
1can Eaglebrand condensed milk
1.5 c evaporated milk
1.25 c dark brown sugar
2T cinnamon
2T nutmeg
1T allspice
1T vanilla

Directions

1

{"0":"1. Pre-heat oven to 450\u00b0","2":"2. Prepare your favorite 2-crust pie crust recipe.","3":"Use 1.5 of the dough for the bottom crust.","4":"Use the remaining dough for a lattice or decorative crust topping.","5":"Be sure the fluted pie crust rim is high and substantial.","7":"3. Thoroughly whisk all filling ingredients together in a very large bowl.","9":"4. Fill a thick, 10-inch crust with the pumpkin filling. Add a lattice top or pastry decorations to the top if desired.","11":"5. On the middle rack of the oven, bake at 450\u00b0 for 20, then reduce heat to 350\u00b0 for 30-40 minutes (or longer if needed.. (See instructions for checking 'doneness') If the fluting begins to turn to dark, protect it with a narrow strip of foil wrap, gently bent over the fluting.","12":"Doneness:","13":"The pie is done when a sharp knife comes out dry from the filling centre, or a small crack appears at the centre of the filling. If using a glass pie plate, double-check that the bottom of the crust is a light golden colour.","15":"6. Allow to cool. Refrigerate until served","17":"7. Serve with English cream, whipped cream or ice cream if desired."}