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Thanksgiving at Church – Pumpkin Pie
Submitted by Trish Boese on February 11, 2012 in Desserts, Pies
| Prep Time Cook Time |
Servings 21 | Difficulty Easy |
Ingredients
- 3 whole Unbaked 10-inch Pie Shells
- FOR THE FILLING:
- 3-½ cups Pumpkin Puree (store Bought Or Homemade)
- 6 whole Eggs
- ⅓ cups Flour
- 2-½ cups Sugar
- 2-½ teaspoons Ginger
- 2-½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- ½ teaspoons Salt
- 1-½ cup Milk
- FOR THE WHIPPED TOPPING:
- 2 cups Whipping Cream
- ¼ cups Icing Sugar
- 1 teaspoon Vanilla
Preparation Instructions
Preheat oven to 400ºF. Have your un-baked pie shells in pans and ready.
In a large bowl using a mixer, beat together all of the filling ingredients, making sure you fully combine them. Pour into the un-baked 10-inch pie shells. Bake for 10 minutes at 400ºF, then turn the oven down to 350ºF and bake for 30 minutes longer. Remove from the oven and set on a rack. Cool completely.
For the topping, whip the cream in a large bowl using a mixer. Once you reach soft peaks, add the icing sugar and vanilla and whip to combine. Spread onto the cooled pies.
