Pumpkin Pie

A Thanksgiving favorite.

• Ready In: 2 hrs 30 mins
• 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

1. 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.
2. 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.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. 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.