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Pumpkin Pie

$20

Pumpkin-Pie8
Pumpkin-Pie-18
Inner
Pumpkin-Pie8
Pumpkin-Pie-18
Inner

Pumpkin Pie

$20

Jar Size: 8oz

Net Weight: 6oz

Wax Type: 100% Soy Wax

Fragrance Notes: Pumpkin, cinnamon, clove, ginger and vanilla whipped cream

Ingredients:

1 organic pie crust

1 small-medium pumpkin (approximately 2 lbs)

3 organic, free-range brown eggs

1 1/2 c. organic milk (2% or whole)

2/3 c. organic dark brown sugar

2 tsp. organic cinnamon

2/3 tsp. organic ground ginger

1/4 tsp. organic ground nutmeg (or cloves)

1/4 c. organic pure cane sugar

1/3 tsp. salt

Baking Instructions:
Preheat oven to 425° F (220° C). Grab your pumpkin because it's time to make a homemade pumpkin puree! Cut out stem and then slice pumpkin into halves or quarters. Bake in oven for about ten minutes or until tender. Use a metal or wooden spoon to scrape out the inside of pumpkin. Carefully, remove the seeds and then place the seedless pumpkin pulp into a large mixing bowl. For a smoother texture, feel free to put your puree through the blender or food processor with a little bit of water until your desired consistency is achieved. Please note: you will need about 2 cups of pumpkin puree.  Add sugars, salt, eggs, and spices into bowl containing the pumpkin puree. Next, add in organic milk and mix until smooth. Pour mixture into your organic pie crust. Bake for 15-20 minutes at 425° F (220° C) and then reduce oven heat to 350° F (175° C). Bake for an additional 20-30 minutes, or until the top of your pumpkin pie is golden. Allow pie to cool for at least 2 hours. Serve cool and top with a dollop of whipped cream for ultimate deliciousness!

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