Deep Dish Pumpkin Pie
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4 eggs
2 cups (about 1 1/3 jars) Muirhead Pecan Pumpkin Butter
2 cups evaporated milk
One 9 inch pre-baked deep-dish pie shell
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Preheat oven to 325° F. In a large bowl, gently whisk the eggs. Add Muirhead Pecan Pumpkin Butter and evaporated milk and whisk until well combined. Pour into the pre-baked pie shell and bake until the center is set, 1 ¼ to 1 ½ hours. If the edges of the crust begin to brown too quickly, cover them with foil. Transfer to a wire rack and cool at least 4 hours before serving. If making in advance, cover the cooled pie with plastic and refrigerate until ready to serve. Serves 8 to 10.
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| Williams-Sonoma Kitchen – 2007 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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