Autumn Pumpkin Pie

User Rating5 Star Rating(10 Reviews)

By Diana Rattray

southernfood.about.com

Pumpkin Pie With Whipped Cream

Photo of Pumpkin Pie © Diana Rattray

This is a great-tasting pumpkin pie, spiced to perfection with ginger, cinnamon, and a pinch of nutmeg. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar.

Prep Time: 50 minutes

Total Time: 50 minutes

Yield: Makes 8 Servings

Ingredients:

• 1 1/4 cups pumpkin puree, canned or fresh
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• pinch nutmeg
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9-inch)
• whipped cream or whipped topping, for garnish

Preparation:

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon sugar! What Drinks Pair Well with Pumpkin Pie?