Pumpkin Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 (9 inch) pastry for single-crust pie
• 1 3/4 cups canned pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 2 eggs
• 1 cup 12% half-and-half cream
• 1/2 cup milk

Recipe

• 1 adjust rack 5 or 6 inches above bottom of oven. start oven 10 minutes before baking; set to 400 degrees.
• 2 make pastry - roll out and line a 9-inch pie pan, fitting well into angles.
• 3 trim off with scissors 1/2-inch beyond pan rim; turn overhang under so fold is even with pan rim.
• 4 crimp edges with fork or flute edge. do not prick pastry.
• 5 chill in refrigerator for 30 minute.
• 6 turn pumpkin into a 3-qt saucepan, place over direct heat and cook and stir until dried out and slightly caramelized.
• 7 remove from heat, but keep hot.
• 8 mix the sugar, salt and spices well, then stir into the hot pumpkin thoroughly.
• 9 beat eggs slightly, add cream and milk, then add to the pumpkin mixture and stir until thoroughly blended.
• 10 pour immediately into pastry-lined pan.
• 11 bake 25 to 30 min or until pastry is golden brown and only an inch circle in the middle of the filling remains soft. it will set later.
• 12 place on cake rack to cool to lukewarm before cutting.