Pumpkin Pie

A delicious pumpkin pie recipe. I used fresh grated ginger and a generous portion of cinnamon which gives a mouth-watering flavor.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1 (9 inch)  pastry for single-crust pie
• 1 3⁄4 cups canned pumpkin puree
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 2  eggs
• 1  cup  12% half-and-half cream
• 1⁄2 cup milk

Directions

1. Adjust rack 5 or 6 inches above bottom of oven. Start oven 10 minutes before baking; set to 400 degrees.
2. Make pastry - roll out and line a 9-inch pie pan, fitting well into angles.
3. Trim off with scissors 1/2-inch beyond pan rim; turn overhang under so fold is even with pan rim.
4. Crimp edges with fork or flute edge. Do not prick pastry.
5. Chill in refrigerator for 30 minute.
6. Turn pumpkin into a 3-qt saucepan, place over direct heat and cook and stir until dried out and slightly caramelized.
7. Remove from heat, but keep hot.
8. Mix the sugar, salt and spices well, then stir into the hot pumpkin thoroughly.
9. Beat eggs slightly, add cream and milk, then add to the pumpkin mixture and stir until thoroughly blended.
10. Pour immediately into pastry-lined pan.
11. Bake 25 to 30 min or until pastry is golden brown and only an inch circle in the middle of the filling remains soft. It will set later.
12. Place on cake rack to cool to lukewarm before cutting.