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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices.Pat Marken, Hansville, Washington Ingredients:
3 eggs |
1 cup milk |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 can (15 ounces) solid-pack pumpkin |
1 unbaked pastry shell (9 inches) |
whipped topping and additional cinnamon |
Directions:
1. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell.
2. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers. Yield: 6-8 servings.
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