Pumpkin Pan Pie

By nlhartman

From Better Homes and Gardens Magazine

Ingredients

• Pastry for double crust(can be Pillsbury already made or your own pie crust recipe)
• 1 15 oz. can pumpkin
• 3/4 c. packed brown sugar
• 1 1/4 t. pumpkin pie spice
• 1/2 t. salt
• 4 eggs, lightly beaten
• 1 1/2 c. half and half
• Whipped cream

Details

Preparation time 30mins
Cooking time 40mins
Adapted from BHG.com

Preparation

Step 1

Preheat oven to 400.
Line a 15 x 10-inch baking pan with foil.
Pat pastry onto bottom and up sides of prepared pan. Do not prick pastry.
Line pastry with a double thickness of foil.
Bake 10 minutes; remove foil.
Meanwhile, in a large bowl combine next four ingredients(through salt).
Stir in eggs just until combined.
Gradually stir in 1/2 and 1/2.
Spread over partially baked pie crust.
Bake 30 minutes more or until a knife inserted near center comes out clean.
Cool on a wire rack.
Cover and chill within 2 hours.
Serve with whipped cream and sprinkle with additional pumpkin pie spice.