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1 stick or 1/2 packet pie crust mix
2 eggs
1 can (16oz) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13oz) evaporated milk (1 2/3 cups) or light cream
Heat oven to 425F. Prepare pastry for 9" one-crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes
Reduce oven temperature to 350F. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below).
Honey-Ginger Cream
In chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 tsp. ginger. Chill 1 to 2 hours before serving.
Makes 4 cups.
Sweet Potato Pie:
Substitute mashed cooked sweet potato for the pumpkin.
2 eggs
1 can (16oz) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13oz) evaporated milk (1 2/3 cups) or light cream
Heat oven to 425F. Prepare pastry for 9" one-crust pie as directed on package. Beat eggs slightly with rotary beater; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes
Reduce oven temperature to 350F. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream (below).
Honey-Ginger Cream
In chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding 1/4 cup honey and 1/2 tsp. ginger. Chill 1 to 2 hours before serving.
Makes 4 cups.
Sweet Potato Pie:
Substitute mashed cooked sweet potato for the pumpkin.
