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Pumpkin Pie |
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Serves: 8 Print this RecipeThe early Pilgrim pumpkin pie was the whole pumpkin, minus the seeds and top, filled with milk, honey, and spices and then baked. Somewhere along the way a pie replaced the actual pumpkin, to the relief of most of us. This winter squash is most familiar to us as canned pumpkin used at Thanksgiving time. Serve this easy-to-make pie chilled with lite whipped topping sprinkled with a little cinnamon. 1 15 ounce can pumpkin puree 3/4 cup fat-free half-and-half 1/2 cup granulated sugar 2 eggs, slightly beaten 3/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/8 teaspoon nutmeg 1 Buttery Pie Crust (p.185), or one deep 8-in prepared pie crust 1. Preheat the oven to 425°F. 2. In a medium bowl, with an electric mixer at medium speed, beat the pumpkin, half-and-half, sugar, eggs, cinnamon, cloves, ginger, and nutmeg until well blended, scraping the sides of the bowl, about 1 minute. Pour into the prepared crust and bake 15 minutes. Reduce the temperature to 350°F and bake until the center is firm, about 45 minutes. Serve chilled. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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