Pumpkin Pie

By Eternallylawson

Pumpkin Pie made with ginger, cinnamon, vanilla and topped with whipped cream...um...YUM!

Ingredients

• 1 1/2 cups solid-pack canned pumpkin (one 15 ounce can)
• 3 large eggs
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups evaporated milk
• Whipped cream, for serving

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven temperature to 350 degrees fahrenheit.

Add pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, 3 eggs, and evaporated milk; whisk until combined.

Place pie on a rimmed baking sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into wedges, and serve with whipped cream.