Pumpkin Pie

By á-27767

Ingredients

• 1 pie crust (9-inch)
• 1 sugar pumpkin
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin spice
• 1 (12 ounce) can evaporated milk

Preparation

Step 1

1. Cut pumpkin in half and remove seeds. Place pumpkin cut side down on cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash or puree in small batches in a blender. Increase oven temperature to 450 degrees F.

2. In a large bowl, slighly beat eggs. Add brown sugar, flour, salt, 2 cups of pumpkin puree, pumpkin spice and evaporated milk. Stir well after each addition.

3. Pour mixture into unbaked pie shell. Place a strip of aluminum foil around edge of crust to prevent over browning.

4. Bake 10 minutes at 450 degrees F, then reduce to 350 degrees F. Bake an additional 40 to 50 minutes, or until a toothpick inserted near center comes out clean. Remove the strip of foil about 20 minutes before pie is done so the edge of crust will be lightly golden brown. Cool pie and refrigerate overnight for best flavor.

**increase amount of pumpkin spice by 1 teaspoon to increase flavor.