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Ingredients:
- 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs, lightly beaten
- 1 cup evaporated milk, undiluted
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 9-inch pie crust, unbaked
- .
- Bourbon Whipped Cream
- 1 1/2 cups prepared sweetened whipped cream or whipped topping
- 2 tablespoons good bourbon
- 1/2 cup chopped pecans, optional
- grating of fresh nutmeg or a little ground nutmeg
Preparation:
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 30 to 35 minutes longer, until pumpkin pie is set. Cool and serve with Bourbon Whipped Cream.
Blend Bourbon Whipped Cream ingredients together. Spoon a dollop of the topping on each serving; sprinkle each with chopped pecans or a little nutmeg.
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