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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the recipe my mom adapted to my dad's taste, since he loved pumpkin pie and she hates it. My family and I all love it, I make it several times a year, sometimes without a crust and then I eat it for breakfast. Ingredients:
2 cups pumpkin, mashed |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon ginger |
1/2 teaspoon nutmeg |
2 tablespoons brown sugar |
2/3 cup sugar or 2/3 cup honey |
2 large eggs |
1 (13 ounce) can evaporated milk or 1 3/4 cups fresh milk |
1 unbaked pie shell, 9-inch |
Directions:
1. Beat all ingredients together with rotary beater or whisk.
2. Pour into pastry lined pan with high fluted edges. (For crispness, have bottom crust little thicker than 1/2-inch.).
3. Bake at 400* about 45-55 minutes or just until a silver knife inserted into side of filling comes out clean.
4. The center may still look soft, but will set later.
5. Serve slightly warm, or cold.
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