Tuesday, November 18, 2008

pumpkin pie

I don't like pumpkin pie, so I honestly can't tell you if this is a good recipe.  However, I've never had any complaints... or leftovers!

1 pie crust (I use Marie Callendar's frozen pie crusts)

1 can (15 oz) pumpkin

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 eggs, slightly beaten

1 can (12 oz) evaporated milk

*Preheat oven to 375

*For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.  Add eggs; beat lightly with a fork until combined.  Gradually add half'n'half; stir just until combined.

*Pour filling into pastry shell.  Cover edges of crust with foil ring (open in center, only covering crust).  Bake for 25 minutes.  Remove foil.  Bake about 25 minutes more or until a knife inserted into center comes out clean.  Cool on wire rack.  Cover and chill within 2 hours.


from BH&G New Cookbook


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