Sunday, February 4, 2007

Pumpkin Pie

Pastry for 9-inch one-crust pie
2 large eggs
½ c sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
1/8 tsp ground cloves
1 16-oz can pure pumpkin (NOT pumpkin pie filling)
1 12-oz can evaporated milk

Heat oven to 425. Prepare pastry.

Beat eggs slightly in medium bowl with wire whisk or hand mixer. Beat in remaining ingredients. Pour filling into pie plate.

Bake 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes longer, or until a knife inserted in the center comes out clean.

Refrigerate about 4 hours or until chilled. Serve with whipped cream. Immediately refrigerate any remaining pie after serving.

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