Pumpkin Pie, Using Milk and Fresh Pumpkin

This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1  pastry for single-crust pie
• 2  eggs, slightly beaten
• 2  cups fresh pumpkin puree
• 1⁄4 cup half-and-half or 1⁄4 cup  light cream or 1⁄4 cup milk
• 3⁄4 cup granulated sugar
• 1  tablespoon all-purpose flour
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger

Directions

1. Prepare and roll pastry for single-crust pie.
2. Line a 9" pie plate with pastry.
3. Trim; crimp edge as desired.
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6. Pour pumpkin mixture into pastry-lined pie plate.
7. To prevent over browning, cover edge of pie with foil.
8. Bake in 375 F oven for 25 minutes.
9. Remove foil.
10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
11. Cool on a wire rack.
12. Cover and refrigerate within 2 hours.
13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.