Prize Winning Pumpkin Pie
|Cooked pumpkin||375 Milliliter (1 Cup)|
|Light cream||300 Milliliter (1 Cup)|
|Packed brown sugar||250 Milliliter (1 Cup)|
|Cinnamon||5 Milliliter (1 Teaspoon)|
|Ginger||2 Milliliter (1/2 Teaspoon)|
|Salt||2 Milliliter (1/2 Teaspoon)|
On lightly floured surface, roll out pastry and fit into 9-inch (23 cm) pie plate; trim and flute edge.
Filling: In large bowl, beat eggs lightly; blend in pumpkin, cream, sugar, cinnamon, ginger and salt.
Pour into pie shell.
Bake in 425Ã‚Â°F (220Ã‚Â°C) oven for 15 minutes; reduce heat to 350Ã‚Â°F (180Ã‚Â°C) and bake for about 35 minutes longer or until tip of pointed knife inserted in center comes out clean.
Let cool on rack.