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Perfect Pumpkin Pie
Ingredients
- 1 Pumpkin
- Pastry For crust
- 2 Eggs
- 3/4 cup Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger Ground
- 1/4 tsp Cloves Ground
- 1 cup Milk
- Whipped Cream
Instructions
- Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender.
- Meanwhile, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
- Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for another use).
- In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
- Bake at 280° for 15 minutes. Reduce heat to 180°; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.
Notes
Don't toss those pumpkin seeds! Roasted pumpkin seeds make a great garnish (or afternoon snack!).