Classic Pumpkin Pie

By Cindy

Ingredients

• 2 cups canned pumpkin
• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups light cream, evaporated milk or half-and-half

Preparation

Step 1

Preheat the oven to 425 degrees F.

Line a 9-inch pie plate with pie crust dough and crimp the edges with a fork. Lay a piece of plastic wrap over the crust, pressing it into the edges. Refrigerate while making the pie filling.

In a large bowl, whisk together the pumpkin, eggs, sugar, cinnamon, ginger, allspice, nutmeg, and salt. Stir in the cream.

Pour into the pie shell and smooth the top.

Bake in the center of the oven for 35 to 50 minutes, or until the pie looks set but still quivers slightly in the center and a toothpick inserted near the center comes out clean.

Cool on a wire rack. When cool, wrap in plastic wrap and refrigerate for up to 1 day. Or double wrap in plastic and then in foil and freeze for up to 1 month.

Serve chilled or at cool room temperature with whipped cream, if desired.