Easy Pumpkin Pie with 2 eggs only

Pumpkin Pie recipe for Family!
Hello Family chef, Today you will learn how to make a Delicious Pumpkin Pie with 2 eggs only. Surprise your lovers with this awesome Pie recipe.

How to make Pumpkin Pie with 2 eggs only

To Read Later: Easy Key Lime Pie with 4 eggs only

I – INGREDIENTS

1 – CRUST

1 7 oz. bag amaretti cookies, divided

1/4 cup sliced almonds

1/2 cup all purpose flour

tablespoons light brown sugar

pinch salt

tablespoons unsalted butter, melted

2 – FILLING

1 and 3/4 cup (1 15 oz. can) pumpkin puree

1/2 cup packed light brown sugar

1/3 cup granulated sugar

teaspoons of cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

eggs plus 1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 12 oz. can of evaporated milk

fresh whipped cream, for topping

II – DIRECTIONS

1 – CRUST

Preheat oven to 350 degrees F.

Measure out 6 ounces of amaretti cookies and place in the bowl of a food processor along with almonds. Reserve remaining cookies for later. Pulse until finely ground.

Add flour, sugar, and salt and pulse until combined. Drizzle in melted butter and pulse until evenly moistened and mixture begins to clump.

Lightly butter a 9-inch-diameter cheesecake pan with removable sides.

Dump the crust mixture into prepared pan and press into bottom and about 1 and 1/2-inches up the sides of the pan.

Place pan on a baking sheet and bake for 8 to 10 minutes or until just starting to darken. Remove from oven and let cool completely.

2 – FILLING

In a bowl whisk together pumpkin, both sugars, and spices until smooth.

Whisk in eggs and egg yolks, along with vanilla and almond extracts. Add evaporated milk and stir until incorporated. Pour into cooled crust. Gently place pie in oven and bake for 60 to 70 minutes or until edges are set and center is just barely jiggly. Remove from oven and place pan on a wire rack; let cool to room temperature, about 2 hours.

Slice and serve the pie, or lightly cover and refrigerate overnight or until ready to serve. Top with freshly whipped cream and the remaining amaretti cookies, lightly crushed and sprinkled over top.

Gently place pie in oven and bake for 60 to 70 minutes or until edges are set and center is just barely jiggly. Remove from oven and place pan on a wire rack; let cool to room temperature, about 2 hours.

Slice and serve the pie, or lightly cover and refrigerate overnight or until ready to serve. Top with freshly whipped cream and the remaining amaretti cookies, lightly crushed and sprinkled over top.

Done!, You Will get a Delicious Pumpkin Pie Like This

Pumpkin Pie with 2 eggs only

Suggestion: Apple Cheesecake Pie with Lemon Juice and Cinnamon

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