Food
Pumpkin Pie
By Yankee Magazine|Apr 21 2002|
Ingredients
1 15-ounce can pumpkin (not pie mix)
3/4 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 egg, beaten
1 can (10 ounces) evaporated milk
nutmeg for grating
1 deep pie shell
Instructions
Mix first 6 ingredients well, and pour into unbaked pie shell. Sprinkle nutmeg on top.
Place on cookie sheet or foil.
Bake at 350 degrees F for 1 hour (or until a knife inserted in the center comes out clean). Eat warm, eat at room temperature for dessert, or eat cold for breakfast like my family!
Will definitely try it again. I made this pie from real pumpkin out of the garden, not canned.
I also made this from fresh pumpkin out of my garden. The reason I like this recipe is the fact it calls for less sugar than others that I’ve read. This is my go to recipe for pumpkin pie. I have also subtracted some sugar added maple syrup to this to try something different, nice touch. I’ll give this a 5 star rating.