 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This pie is from Farm Journal and I just love it! I have been baking this pie forever and it always gets high marks. I use Linda's Fantabulous Food Processor Pie Crust and this filling. Hope you enjoy it as much as we do! Ingredients:
1 1/4 cups canned pumpkin (not pie filling) |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon flour |
2 eggs, slightly beaten |
1 cup evaporated milk |
2 tablespoons water |
1/2 teaspoon vanilla |
1 nine-inch pie crust, unbaked (linda's fantabulous food processor pie crust) |
Directions:
1. Combine spices and pumpkin, add sugar and flour and mix.
2. Add eggs, evaporated milk, water and vanilla. Mix well. Pour into pie shell (Linda's Fantabulous Food Processor Pie Crust) and bake at 400* for 45 - 50 minutes. I usually put a foil collar around the rim of the crust before baking. Cool on a rack.
|
|