This classic pumpkin pie is made with brown sugar and spices, a must for Thanksgiving dinner. Thanks to Verla for sharing this recipe.
Ingredients:
- 1 3/4 cups canned or cooked pumpkin puree
- 1 can (approx. 14 ounces) evaporated milk
- 2 large eggs
- 3/4 cup light brown sugar, packed
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie shell
- whipped cream or whipped topping
- freshly grated nutmeg, optional
Preparation:
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, and salt in a large mixing bowl; beat until smooth and well blended. Pour mixture into the unbaked pie shell. Bake on lowest rack of 350° oven for about 50 minutes, or until set. Cool on rack. To serve, top pumpkin pie with whipped cream or whipped topping and a little freshly grated nutmeg, if desired.
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