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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! Ingredients:
1 cup sugar |
4 teaspoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 eggs, lightly beaten |
1 can (15 ounces) solid-pack pumpkin |
1 cup milk |
1 unbaked pastry shell (9 inches) |
whipped cream in a can, optional |
Directions:
1. In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.
2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers. Yield: 6 servings.
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