Pumpkin Pie - Easiest Ever |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This comes together SO fast with just one bowl and a whisk. A great recipe from the 1976 edition of Eet Smakelijk - a cookbook from the Junior Welfare League of Holland, Michigan. Ingredients:
1 refrigerated pie crust |
1 cup canned pumpkin |
1 cup brown sugar, packed |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon clove |
1/2 teaspoon allspice |
1/4 teaspoon ginger |
2 eggs, beaten |
1 cup milk |
Directions:
1. Preheat oven to 425°F While oven is preheating, set pie crust on counter to come nearly to room temperature.
2. Combine remaining ingredients in a large bowl and whisk well until thorougly blended.
3. Place pie crust in a pie plate, pressing dough along bottom and sides. Fill the crust with pumpkin mixture.
4. Bake for 10 minutes, then turn temp down to 350 F and bake for another 45 minutes. Allow to rest for a few hours to cool and set before serving.
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