| Pumpkin Pie 1 3/4 cups canned or cooked pumpkin puree 1 can (approx. 14 ounces) evaporated milk 2 large eggs 3/4 cup light brown sugar, packed 2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 1 unbaked 9-inch pie shell whipped cream or whipped topping freshly grated nutmeg, optional Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, and salt in a large mixing bowl; beat until smooth and well blended. Pour mixture into the unbaked pie shell. Bake on lowest rack of 350° oven for about 50 minutes, or until set. Cool on rack. To serve, top pumpkin pie with whipped cream or whipped topping and a little freshly grated nutmeg, if desired. |