Pumpkin Pie

By mmcspencer

Martha

Ingredients

• 1 cup light brown sugar, packed
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 1/2 cups fresh pumpkin puree
• 3 large eggs
• 1 1/2 cups evaporated milk

Preparation

Step 1

Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.

Add pumpkin brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.

Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.