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August 8, 2011
Pumpkin Pie
Pies, Cakes & Tarts
Prep time:
10 minutesCooking time:
40 minutes“Stock up on canned pumpkin right after the Thanksgiving and Christmas holidays-it makes wonderful soup. Or, warm some with a little butter, salt and pepper and serve it as a side dish with roast poultry.”
Ingredients
Serves 6
- 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 (9-inch) pie shell
- Whipped cream
Directions
1
Preheat oven to 450°F. Blend the pumpkin and evaporated milk in a bowl. Add eggs; beat until smooth and creamy.
2
Add sugar, cinnamon and pumpkin pie spice; beat until smooth and well blended.
3
Pour into pie shell. Bake at 450°F for 10 minutes. Reduce temperature to 350°F.
4
Bake for 30 minutes or until knife inserted near center comes out clean. Cool on wire rack. Top with whipped cream.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
If you have no heavy cream, make whipped topping from 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; beat with an electric mixer until it thickens. Sweeten to taste.
Great Pairings
Apple-Stuffed Sweet Potatoes
For a less expensive side dish, use canned rather than fresh sweet potatoes. Since you won't have the potato skins, bake the potato-apple mixture in four individual ramekins or small soufflé dishes.
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