Grpa's Pumpkin Pie With Whipped Cream
Ready In: 1 hr
Serves: 8
Yields: 1 pie
Ingredients
- 1 1⁄4 cups canned pumpkin or 1 1⁄4 cups fresh pumpkin puree
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 1 teaspoon allspice
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1⁄2 teaspoon vanilla extract
- 1 (9 inch) unbaked pastry shells
- whipped cream or whipped topping, for garnish
Directions
- 1. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
- 2. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.
- 3. Pour into pastry-lined pie pan.
- 4. Bake at 400°F for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.
- 5. Cool pie completely on wire rack. I used whipping cream on top.
- The middle didn't seem to set very well the first time I tried it, so I popped the second one in for about 20 minutes more and it turned out lovely! So test it with a toothpick.
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