Pumpkin Pie
Serves8
Cooking MethodBaking
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseDessert
Dietary ConsiderationPeanut Free, Tree Nut Free
MealDinner
MoodBlue, Festive
Taste and TextureCreamy, Rich, Spiced, Sweet
Type of DishPie
Ingredients
- ½ recipe pie crust dough
- 1¼ cups (most of a 15-ounce can) pumpkin purèe
- ¾ cup sugar
- ½ teaspoon salt
- ¼ teaspoon gound ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk
- 2 tablespoons water
- ½ teaspoon vanilla extract
Instructions
-
Preheat the oven to 400°F. Roll out one pie crust. Place the crust on a 9-inch pie plate, gently pressing the dough into the bottom of the plate. Trim and crimp the edge and set aside.
-
In a large bowl, combine the pumpkin, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Stir in the evaporated milk, water, and vanilla. Pour the mixture into the pie crust and bake for 45 to 50 minutes, until a knife inserted in the center of the pie comes out clean. Serve at room temperature.
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2004 Tina Davis
