Friday, January 6, 2012

Pumpkin Pie

I don't know about you, but my pumpkin pie habit is hard to kick every January. These yummy pies can be found everywhere in November and December. So, why not have that fresh pumpkin pie smell in your home all winter? If you agree with me, here's an easy recipe!

Pumpkin Pie

What You'll Need:
single pie crust
1 3/4 cups fresh (or canned) pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup milk

Here's How:
1. Preheat oven to 375*.
Prepare and roll out pastry for crust.
2. For the filling, combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until just combined.

3. Place the crust lined pie plate on the oven rack. Carefully pour filling into pie crust. 
Cover the edges with foil to prevent over-browning.
Bake for 25 minutes. Remove foil and bake 25 minutes more or until a knife inserted near the center comes out clean. 

4. Cool on a wire rack. Cover and chill within 2 hours.
Serve with whipped cream!

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