Pumpkin Pie

AuthorGeo FoodsCategory

Ingredients

 1 disk dough for cream-cheese crust
 All-purpose flour, for dusting
 1 Can pure pumpkin
 1 cup evaporated milk
  cup sugar
 2 large eggs
 1 tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp freshly grated nutmeg

Preparation

1

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a nine-inch pie plate; fold the overhang under itself and crimp. Chill for 30 minutes. Preheat the oven to 350.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.

Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about an hour. Cool on a rack.

Related Recipes

Ingredients

 1 disk dough for cream-cheese crust
 All-purpose flour, for dusting
 1 Can pure pumpkin
 1 cup evaporated milk
  cup sugar
 2 large eggs
 1 tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp freshly grated nutmeg

Directions

1

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a nine-inch pie plate; fold the overhang under itself and crimp. Chill for 30 minutes. Preheat the oven to 350.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.

Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about an hour. Cool on a rack.

Pumpkin Pie

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