Pumpkin Pie

preheat oven to 350F/176C

375 ml {0.0 g} 1 1/2

Ground Ginger Snaps (approx 1/2 recipe of ginger snaps)

45 ml {43 g} 3 TBL

melted butter

Press into 9" pie plate, and bake 350F/176C for 10 minutes. Cool, place in shallow water to cool quickly… Preheat oven to 425.

Pumpkin Pie Filling

{100 g} 2

eggs

400 g 400 ml

Pumpkin Puree (~1/2 can of 796ml) or butternut squash roasted/pureed.

100 g

brown sugar

5 - 20 g

cinnamon, adjust to taste

3 ml {1.3 g} 1/2 tsp

ground nutmeg

1 ml {0.4 g} 1/4 tsp

ground ginger

1 ml {1.2 g} 1/4 tsp

salt

190 g / 175 ml / 3/4 cup

evaporated milk

813 g 2480 Calories

Total(!305 Calories/100g !)

Mix above ingredients.

Pour into cooled shell and bake at 425F/218C for 15 minutes.

Reduce to 350F/176C and bake for 30-35 minutes, until center is set.

Remove and cool. Serve with whipped cream and cinnamon.

Note	2017-03-05 Changing cinnamon to reasonable levels

Note	2017-10-10 Adjust cinnamon to taste by adding a little at a time. Reducing sugar to 100g