Sunday, November 12, 2006
Recipe: Classic Pumpkin Pie
- Pastry for 9-inch pie crust
- 2 eggs, well beaten
- 1/2 cup firmly packed brown sugar, packed
- 2 teaspoons Pumpkin Pie Spice
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin
- 1 can (12 ounces) evaporated milk
1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.
From the Kitchen of: Lana at 6:59 PM
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