Thursday, November 27, 2014

Pumpkin Pie

Best Ever Pumpkin Pie

2 eggs, well beaten
3/4 cup brown sugar, firmly packed
1 1/2 cup (1 regular can) canned pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 cup whole milk

Line a pie plate with uncooked pie crust. Combine all ingredients and
turn into shell. Bake in 425 degree oven for 40 minutes or until knife
inserted in center comes out almost clean. I always cover the edges of
the crust to keep it from burning. This recipe makes 1 pie. When
doubling, do not double salt.