Pumpkin Pie, Using Milk And Fresh Pumpkin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 pastry for single-crust pie
• 2 eggs, slightly beaten
• 2 cups fresh pumpkin puree
• 1/4 cup half-and-half or 1/4 cup light cream or 1/4 cup milk
• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/4 teaspoon ground ginger

Recipe

• 1 prepare and roll pastry for single-crust pie.
• 2 line a 9" pie plate with pastry.
• 3 trim; crimp edge as desired.
• 4 in a large bowl stir together eggs, pumpkin, and half-and-half.
• 5 stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
• 6 pour pumpkin mixture into pastry-lined pie plate.
• 7 to prevent over browning, cover edge of pie with foil.
• 8 bake in 375 f oven for 25 minutes.
• 9 remove foil.
• 10 bake for 40 minutes more or until a knife inserted near the center comes out clean.
• 11 cool on a wire rack.
• 12 cover and refrigerate within 2 hours.
• 13 for thanksgiving 2006 i added 3 small gala apples, sliced to the pie.