Blend the eggs to form a nice creamy consistency (about two seconds).
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While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling.
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Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a "normal" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently.
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Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.
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Pumpkin pie! Bloody foreign food. (I prefer Key lime pie).
What we want is proper British nosh like Chicken Balti.Blair, you cannot reach me now,
No matter how you try,
Goodbye cruel Labour,
Your end is nigh.
International Talk Like a Pirate DayComment
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161,418... and now we're on to recipes... are you feeling well FG?Comment
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I was searching for pie......Originally posted by zeitghost
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I like cream pie he says hopefully.bloggoth
If everything isn't black and white, I say, 'Why the hell not?'
John Wayne (My guru, not to be confused with my beloved prophet Jeremy Clarkson)Comment
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“Brexit is having a wee in the middle of the room at a house party because nobody is talking to you, and then complaining about the smell.”Comment
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“Brexit is having a wee in the middle of the room at a house party because nobody is talking to you, and then complaining about the smell.”Comment
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