Winchester Sun Pumpkin Pie
Ingredients
-Pastry 9-inch single-crust pie (Store bought, or homemade)
- 3/4 cup Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 2 cups Pumpkin Puree (or 1- 15oz can)
- 3/4 cup Evaporated Milk
- 2 Eggs, Beaten Well
- 1/4 cup Sorghum, Pure Cane Syrup, or Honey
Instructions
1.) Heat the oven to 450 degrees. Line a 9-inch pie pan with crust and then crimp the edge decoratively.
2.) In a bowl, combine all ingredients and stir everything together well into a thick, smooth filling.
3.) Pour the filling into the pie crust, and place it on the bottom shelf of the oven. Bake for 10 minutes, and then reduce the heat to 325 degrees. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, 30-40 minutes (maybe a tiny bit longer). Place the pie on a cooling rack, or a folded kitchen towel and let it cool to room temperature.
If you’re REALLY cool, make an anti-possession stencil and lay it over the pie, and dust powdered sugar, pulling away slowly. FAIR WARNING- THE SUGAR WILL DISINTEGRATE WHEN REFRIGERATED.