It's still an excellent time to make a pumpkin pie. Delicious with any meal, this recipe for pumpkin pie is yummy and a cinch to make. Enjoy!
Pumpkin Pie From Better Homes and Gardens New Cookbook
1 pie crust, thawed
1 15oz can pumpkin (about 1 3/4 c)
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 eggs, slightly beaten
3/4 c half and half, light cream or milk
Preheat oven to 375. For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add half and half; stir just until combined.
Place pastry lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil and bake about 25 minutes more or until a knife inserted in the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.
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