Pumpkin PieCrust Ingredients2 ½ cups Oreo crumbs½ cup melted salted butterPie Filling
Pumpkin PieCrust Ingredients2 ½ cups Oreo crumbs½ cup melted salted butterPie Filling Ingredients1 can (796 mL) pumpkin purée4 eggs2 cups packed demerara brown sugar2 tsp ground cinnamon½ tsp ground gingera pinch of ground nutmeg½ tsp salt¾ cup evaporated milk¾ cup sweetened condensed milkInstructionsPreheat oven to 425˚F. Line a 9-inch springform pan with parchment paper.Mix the Oreo crumbs and melted butter with a whisk until fully combined. Press mixture into pan. Put the pan in the heated oven for 10 minutes.Lightly beat eggs in a large bowl. Stir in the pumpkin, brown sugar, salt, and spices. Blend in both milks, and stir until everything’s well combined.Pour the filling into the pan, and put the pan on a cookie sheet (to catch any drips and keep your oven clean)Bake at 425˚ for 20 minutes. Reduce oven temperature to 350˚F and bake for another 45-60 minutes until the edges are cooked through. It’s fine if the centre still jiggles a little bit.After that, turn off the oven, and keep the pie in the oven. Leave it overnight, or for 4 or so hours, long enough for the pie and the oven to cool. -- source link
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