Autumn Pumpkin Pie

By Addie

“Falling leaves mean it’s time for pumpkin pie.Ginger, cinnamon and nutmeg add a bit ofspice to this seasonal favorite.”

Ingredients

• 1/2 package (15 oz.) refrigerated piecrust (1 crust)
• 2 large eggs, lightly beaten
• 1 can (15 oz.) pumpkin puree
• 1 can (14 oz.) sweetened condensed milk
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Preparation

Step 1

Preheat oven to 425°F. Place the piecrust in a 9-inch pie plate. Trim off the excess crust. Flute the edge of the crust, if desired.


Combine the eggs, pumpkin, condensed milk, ginger, cinnamon, salt and nutmeg in a medium bowl. Whisk until blended.


Pour the filling into the crust. Bake for 15 minutes. Reduce oven to 350°F. Bake until a knife inserted near the center comes out clean, 35–40 minutes longer. Cool on a wire rack for 2 hours.