PUMPKIN PIE

Preparation Time  10 Minutes                                

Cooking Time:  40 Minutes

Make Ahead:  This classic dessert
can be made one day ahead.  
Refrigerate overnight and when
ready to serve, bring to room
temperature and serve with a
dollop of whipped cream on top.

Serves 6

A steaming cup of hot cocoa is the
perfect partner to this delicious
fall dessert.

SHOPPING LIST

Canned Pumpkin, Pie Shell, Pumpkin Pie Spice, Evaporated Milk,
Whipped Cream, Eggs, Sugar, Cinnamon

INGREDIENTS

1 cup canned pumpkin
1 1/4 cups evaporated milk
2 eggs, beaten
1 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 unbaked pie shell (9 inch size)
whipped cream

  1. Preheat the oven to 450 degrees.  Blend the pumpkin and evaporated milk in a bowl.  Add eggs and beat until smooth and creamy.
  2. Add sugar, cinnamon and pumpkin pie spice and beat until smooth and well blended.
  3. Pour into the pie shell and bake at 450 degrees for 10 minutes, then reduce the temperature to 350 degrees.
  4. Bake for 30 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Top with whipped cream and serve.

VARIATION

For a really special and delicious difference, sprinkle 1/4 cup of brown sugar and 1/4 cup of chopped nuts in the pie shell and bake for 10 minutes before adding the filling.

EXPRESS COOKING

If you don't have heavy cream to make a whipped topping, you can use canned evaporated milk.  Pour it into a metal ice cube tray and freeze for 30 minutes or until ice particles form around the edges.  Transfer to a chilled bowl and beat with an electric mixer until it thickens.  Sweeten to taste.

MONEY SAVING TIPS

Stock up on canned pumpkin right after Thanksgiving and Christmas.  It makes a wonderful soup.  You can also warm it with a little butter, salt and pepper and serve it as a side dish with any roast poultry dish.

         

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