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Simple Pumpkin Pie With Egg

Holidaycooking's picture
Ingredients
  Single crust pastry 1
  Canned pumpkin 16 Ounce (1 Can)
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Eggs 3
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
Directions

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
Add eggs; lightly beat eggs into pumpkin mixture.
Add the evaporated milk and milk; mix well.
Place pie shell on oven rack; pour mixture into the pastry-lined pie plate.
To prevent over-browning, cover edge of pie with foil.
Bake in 375°F oven for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till knife inserted off-center comes out clean.
Cool on rack.
Garnish with dollops of whipped cream, if desired.
Cover, chill to store.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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