pumpkin pie

Pie Sunday #2 has come and gone. I tried a new crust recipe and you make it in a mixer, which was nice. I love my kitchen aid, you know. The recipe actually made crust for three pies, or one two-crust and one one-crust, so I've got some for the coming Sundays. Should be fun!

Pumpkin Pie

from the Lion House Cookbook

1 1/2 cups pumpkin

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/4 tsp allspice

1/2 cup granulated sugar

1/3 cup brown sugar

1 tsp salt

1 1/2 Tbsp cornstarch

2 eggs

1 cup evaporated milk

1 cup water (this made too much filling for my pie, so I would omit the water next time)

Pastry for 1-crust pie

Whipped cream, if desired

Place pumpkin in large mixing bowl. In separate bowl, mix cinnamon, nutmeg, ginger, allspice, granulated sugar, brown sugar, salt, and cornstarch. Add to pumpkin and mix until well blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake at 375 for 50-60 minutes, or until knife inserted in center comes out clean. Top with whipped cream, if desired. Makes 1 pie.