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Mommy's Pumpkin Pie
Bake: 1 to 1 hour 5 minutes 400 degrees F
View Nutrition Facts
Ingredients
- Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust), see recipe center
- 1 15-oz. can pumpkin
- 3/4 cup packed brown sugar
- 1-1/4 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1/4 tsp. finely shredded orange peel
- 4 eggs, lightly beaten
- 1-1/2 cups half-and-half or light cream
- Whipped cream
- Granulated sugar
- Ground cinnamon
Directions
1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights.
2. In a large bowl, combine pumpkin, brown sugar, 1-1/4 teaspoons cinnamon, the ginger, salt, cloves and orange peel. Add eggs; beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
3. Place the partially baked pie crust on the oven rack. Carefully pour pumpkin mixture into the pastry shell. To prevent overbrowning, cover edge of the pie with foil.
4. Bake in 400 degree F oven for 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Serve with whipped cream sprinkled with granulated sugar and additional cinnamon. Makes 8 servings.
