Autumn Pumpkin Pie

A delicious and simple pumpkin pie, spiced with ginger and cinnamon

Serves: 8

Ingredents:

• 1 ¼ cups pumpkin puree, canned or fresh
• ¾ cup sugar
• ½ teaspoon salt
• ¼ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• ½ teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)

Preparation:

1. Preheat oven to 400°.
2. Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
3. Add eggs; mix well.
4. Add evaporated milk, water, and vanilla; mix well.
5. Pour into unbaked pastry shell.
6. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Side Note: You may need to cover the edges of the pie crust with foil to prevent the edge of the pastry shell from burning. When 15 minutes cook time is remaining pull off the foil just to get the edges a little golden brown.

Serving Suggestion:
Serve with a scope of ice cream or a dollop of freshly whipped cream.