This pumpkin pie is a good classic version, perfect for Thanksgiving or any fall or winter dinner or potluck. Use canned or homemade pumpkin puree in this recipe.
Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients:
- 1 1/4 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 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
Preparation:
Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and flour. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 35 minutes longer, until the pumpkin filling is set.
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