Wednesday, November 19, 2008

Easy Thanksgiving Pumpkin Pie

  • Easy Thanksgiving Pumpkin Pie1 prepared pie shell
  • 16 ounces canned pumpkin
  • 1 cup sugar
  • 5-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1-1/3 cups milk
  • 4 large eggs
Cooking Instructions:
  1. Preheat oven to 400°.
  2. Combine pumpkin, cane sugar, spices and salt in a mixer bowl. Mix until thoroughly combined.
  3. Transfer to medium saucepan and simmer, stirring constantly, until thickened slightly, about 5 minutes.
  4. Whisk in the milk and return briefly to simmer.
  5. In separate small bowl, whisk the eggs together.
  6. Return pumpkin mixture to mixer bowl and, with the mixer running on medium speed, add the eggs slowly.
  7. Transfer mixture to pre-baked pie shell and bake on center rack for 25 minutes, or until the edges of the custard have cracked slightly and the center is set.
Tip: Cover edges of crust with strips of aluminum foil to prevent them from browning too much.

Cool pie on rack 1 hour before serving.

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