1 egg yolk, slightly beaten
1 egg, slightly beaten
1 can ( 15 oz ) pumpkin puree
1 can ( 14 oz ) condensed sweetened milk
1 tsp pumpkin spice
1/4 tsp sea salt
1 Graham Pie Crust
Preheat ove at 350F degrees.
Brush the bottom and the sides of the pie crust with the beaten egg yolk. Bake on a baking sheet for 5 minutes, then remove from the oven.
With a hand or stand mixer mix together 1 egg, pumpkin puree, condensed milk, pumpkin spice, salt until well combined.
Pour the mixture into the pie crust.
Bake on a baking sheet for about 45 minutes.
Remove from the oven, let cool on a wire rack.
Put in the refrigerator for at least 2 hours before serving.
Garnish with fresh whipped cream.
Photo By Maurizio “OttO” De Togni
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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