Traditional Pumpkin Pie

By oakleyj

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

Details

Servings 8
Adapted from bhg.com

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.