- 8
Ingredients
- 1 1
- 15 ounce canpumpkin
- 2/3 2/3
- cupsugar
- 1 1
- teaspoonground cinnamon
- 1/2 1/2
- teaspoonground ginger
- 1/2 1/2
- teaspoonground nutmeg
- 3 3
- slightly beaten eggs
- 1 1
- 5 ounce can(2/3 cup) evaporated milk
- 1/2 1/2
- cupmilk
Preparation
Step 1
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.
From the Test KitchenMake Ahead Tip Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
Tip Test Kitchen Tip:You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.