 | | Directions |
- Preheat oven to 425 degrees.
- Line pie pan with 9" pie crust.
- Combine filling ingredients and beat well. Pour into pastry lined pan.
- Bake 45-55 minutes, or until knife inserted near edge of pie pulls out clean. The center of pie will appear soft, but will set while cooling.
- Serve cold or warm. Optional: serve with a dollup of whipped topping.
|
|
|
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9" pie pan
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 1 9" refrigerated pie crust |
| - | | FILLING: |
| - | | 2 cups pumpkin (canned or cooked & mashed) |
| - | | 1/2 teaspoon salt |
| - | | 1 1/2 cups milk |
| - | | 3 eggs |
| - | | 3/4 cup granulated sugar |
| - | | 1 1/4 teaspoons cinnamon |
| - | | 1/2 teaspoon ground ginger |
| - | | 1/8 teaspoon freshly ground nutmeg (or 1/2 teaspoon regular nutmeg) |
| - | | 1/2 teaspoon vanilla extract |
| - | | OPTIONAL: |
| - | | whipped topping |
| |
| |
