Smooth Pumpkin Pie

1. 1

   Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.

2. 2

   Chill the crust approximately 20 minutes in the freezer while you prepare the filling. The cooling of the pastry helps to prevent a soggy bottom.

3. 3

   Preheat over to 450u00b0F.

4. 4

   Mix the can of pumpkin, salt, spices, and brown sugar until well blended.

5. 5

   Beat the eggs lightly and add the cream or evaporated milk and then beat.

6. 6

   Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.

7. 7

   Pour the mixture into the chilled pie shell.

8. 8

   Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.

9. 9

   If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat. Cook slowly until all the water is absorbed. Stir often when the water is almost absorbed to prevent sticking. Mash and set aside to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.