Microwave Pumpkin Pie
|Baked pastry shell||1|
|Canned pumpkin||15 Ounce|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Half and half/Evaporated milk||1 1⁄4 Cup (20 tbs)|
Break eggs into 1 1/2-quart bowl.
Add pumpkin and mix thoroughly.
Add remaining ingredients, one at a time, beating well after each addition.
Pour mixture into baked pastry shell.
Microwave 12 minutes on '6', or until almost set.
Let stand 30 minutes.
Garnish with swirl of whipped cream, if desired.
Note: Standing time is important, as center of pie will continue to cook until firm.
For ovens without solid state heat control, Microwave 14 minutes, 25 seconds on '5'.