Monday, September 1, 2008

Pumpkin Pie

Pastry for Single-Crust Pie*

2 large eggs
1 - 15 oz can pure pumpkin
1/4 c. sugar
1 & 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 can (12 oz) non-fat evaporated milk

Roll out pie crust & line deep 9 inch glass pie plate.

Preheat oven to 425.

In large mixer bowl, beat eggs until light. Add pumpkin, sugar & spices. Mix well. With mixer running, gradually pour in evaporated milk. Mix until well combined.

Pour into unbaked pie shell. Bake at 425 for 15 minutes. Reduce temperature to 375 and bake 40-50 minutes more until knife inserted in center tests clean. Remove to wire rack.

Refrigerate any leftovers.

*See "Pastry Pie Crust" recipe.

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