INFUSED PUMPKIN PIE RECIPE

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INFUSED PUMPKIN PIE RECIPE
Ingredients:
2 - large eggs
1 - can (14 oz. by weight) sweetened condensed milk
2 - 3 teaspoons pumpkin pie spice
1 - 2 tablespoons infused butter/ oil
1 - 14 oz. can pure pumpkin puree
1 - 9” pie crust

Directions:
In a medium bowl whisk together the eggs, the can of sweetened milk and 2 or 3 tsp. of spice (to preference.) Add in melted (but not hot) infused butter/ oil. Depending on the strength of infusion & your desired edible strength use 1 or 2 tablespoons but not more.
Add in the can of pumpkin puree and continue mixing until it is a smooth blended mixture
Pour the mixture into the prepared pie crust & place in the oven preheated to 425° F for 15 minutes. Then, reduce to 350° F. Continue cooking for 35 - 40 minutes until a toothpick inserted 1” from the edge comes out clean.

Let cool completely before slicing and serving with whipped cream topping and grated nutmeg garnish.

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