Behind the Recipes
Brown and White Pumpkin Pie by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
1 large egg, beaten
1/3 cup light brown sugar
1/3 cup white sugar
1 1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
9 inch pie shell, unbaked
PREPARATION:
1. Preheat oven to 425 degrees F.
2. For the filling, combine the pumpkin and the remaining ingredients into a large bowl; beat with an electric mixer on medium speed for two minutes.
3. Pour filling into prepared crust and bake for 15 minutes.
4. Reduce heat to 350 degrees; bake an additional 50 minutes checking regularly or until the center is set. Place cooked pie on a wire rack until cool. Serve at room temperature.
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