Pumpkin Pie
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 pie crust
- 1 (15 ounce) can pumpkin
- 2⁄3 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 3 slightly beaten eggs
- 2⁄3 cup evaporated milk
- 1⁄2 cup milk
directions
- Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
- For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
- Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
- To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
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RECIPE SUBMITTED BY
I love food and I love to cook, but I rarely ever have the time to cook as often as I like. I love trying different foods and enjoy learning to make new foods.
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