Courtesy Better Homes and Gardens, November 2006
Use the lower amount of spice for a golden, mildly spicy pie. The larger amount yields a more robust flavor.
1 single-crust pie shell (I used a frozen one)
1 15-oz can pumpkin
3/4 c. sugar
1 to 1 1/4 t. cinnamon
1/2 to 1 t. ground ginger
1/2 t. salt
1/4 to 1/2 t. ground nutmeg
1/4 to 1/2 t. ground cloves
3 slightly beaten eggs
1 1/4 c. milk
Sweetened whipped cream
1. Preheat oven to 375.
2. For filling, in a large bowl, combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.
3. Carefully pour filling in pastry shell. To prevent over-browning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25-30 more minutes or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.
Serve with whipped cream. YUM!
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