Simple Pumpkin Pie With Egg
|Single crust pastry||1|
|Canned pumpkin||16 Ounce (1 Can)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
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.