Utensils

• Stand mixer
• Bowl scraper
• Measuring cups
• Measuring spoons

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
• 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)

Directions
Combine pumpkin, sugar, salt, spices, and flour in your mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. It is important that you do not mix the pie filling too much or it will split while baking. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Do not overcook the pie or it will split and crack while cooling. If it looks done its probably overcooked.
Serving Suggestion
Serve warm with whipped cream and vanilla bean ice cream or cold milk.

Labels: recipe