1/2 cup sugar
3 tablespoons flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 (15-ounce) can or a scant 2 cups cooked pumpkin puree
1 cup half-and-half or evaporated milk
2 large eggs
2 teaspoons vanilla extract
1 unbaked 9-inch pastry shell
Sweetened whipped cream, optional


1. Heat oven to 350 degrees F. In a medium bowl, stir together sugar, flour, spice and salt. Beat in pumpkin, half-and-half, eggs and vanilla until well blended.
2. Pour pumpkin mixture into pastry shell and bake 45 to 55 minutes, or until the center of the pie is set. Cool to room temperature before cutting. Serve with whipped cream if desired. Store any leftovers in the refrigerator.

If you don’t have pumpkin pie spice on hand, just combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger.

Pumpkin Pie
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