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Pumpkin Pie

This is a great pumpkin pie! It is a delicious dessert to have in the fall. It could be made from fresh pumpkin, but canned is much easier.

Servings: Filling for 2 pies
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Ingredients:

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Recipe copied from Amy - click to view original
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0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	allspice
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>	cinnamon
4	eggs
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	ginger
1.25 <a href="javascript:openCalcWindow(1.25000, 'cup')">cup</a>	milk
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	nutmeg
1 <a href="javascript:openCalcWindow(1.00000, '28 oz. can')">28 oz. can</a>	Stokely pumpkin
2 <a href="javascript:openCalcWindow(2.00000, 'cup')">cup</a>	white sugar

Directions:

Step 1

Scald the 1 1/4 cups of milk. Put it in the microwave on high until it gets a skin on top (but before it boils).

Step 2

Beat the eggs and sugar

Step 3

Add the spices, then mix.

Step 4

Add the pumpkin, and mix.

Step 5

Put in milk at the last minute, and divide in half (since this makes the filling for 2 pies)

Step 6

Pour into unbaked pie shell (see the "Meals" section for a recipe for a pie crust). Make sure to poke the pie crust with a fork before pouring in the mixture.

Step 7

Put in the oven at 450 degrees for 10 minutes, then 325 degrees for 35-40 minutes

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