Pumpkin Pie Carbone
Pumpkin Pie 6 eggs
2cup packed brown sugar
2 cup sugar
4 tbsp all-purpose flour
2 tsp nutmeg
2 tsp pumpkin pie spice
4 cups cooked pumpkin
1 can evaporated milk
1 tsp. salt
2 9-inch deep dish unbaked pie shells
Preheat oven to 400 degrees.
In a large bowl beat the eggs until well beaten. Add the brown sugar and blend well.
In a separate sift together the sugar, flour, nutmeg, and pumpkin pie spice. Add the sugar and spices to the egg mixture. Then blend in the pumpkin. Add the milk and salt, mix until well blended. Pour the filling the pie shells. Bake in the oven at 400 degrees for a few minutes (3-5 minutes), then reduce the heat to 300 degrees and bake the pies for 1 hour, or until a knife inserted in the center comes out clean.
Serves 6 to 8 to 16 ( depends on how small or big you want the slices to be).
Pumpkin Pie 6 eggs
2cup packed brown sugar
2 cup sugar
4 tbsp all-purpose flour
2 tsp nutmeg
2 tsp pumpkin pie spice
4 cups cooked pumpkin
1 can evaporated milk
1 tsp. salt
2 9-inch deep dish unbaked pie shells
Preheat oven to 400 degrees.
In a large bowl beat the eggs until well beaten. Add the brown sugar and blend well.
In a separate sift together the sugar, flour, nutmeg, and pumpkin pie spice. Add the sugar and spices to the egg mixture. Then blend in the pumpkin. Add the milk and salt, mix until well blended. Pour the filling the pie shells. Bake in the oven at 400 degrees for a few minutes (3-5 minutes), then reduce the heat to 300 degrees and bake the pies for 1 hour, or until a knife inserted in the center comes out clean.
Serves 6 to 8 to 16 ( depends on how small or big you want the slices to be).
Recipe compliments of my friend, Charissa Carbone (now Charissa Rotundo), an excellent cook, wife, mother, and bellydancer.
I can hardly wait until you see how frightfully delicious this pie is. Enjoy!
I can hardly wait until you see how frightfully delicious this pie is. Enjoy!
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