Pumpkin Pan Pie

By Jahel

Ingredients

• 1 pie crust sheet
• 1-15 oz. can pumpkin (1-3/4 cups)
• 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

Preparation

Step 1

Preheat oven to 400. Line a baking sheet with foil. Pat pastry onto bottom and up sides of pan. Do not prick pastry. Line pastry with a double thickness of foil and bake for 10 minutes, remove foil.
Meanwhile, in a large bowl, combine next 4 ingredients. Stir in eggs just until combined. Gradually stir in half and half. Spread over partially baked pie crust.
Bake 30 minutes more or until knife comes out clean. Cool on wire rack. Cover and chill for 2 hours. Serve with whipped cream.