November 19, 2010

Pumpkin Pie with Shortbread Crust

It isn't Thanksgiving without a rich and creamy pumpkin pie. 

1 recipe press-in shortbread crust 
16 oz. (2 cups) solid pack pumpkin (not pie filling)
1 12-oz. can of evaporated milk
2 large eggs
3/4 cup packed brown sugar
1.5 T. ground cinnamon
1/2 t. ground nutmeg
1/2 t. pumpkin pie spice (or ginger)
1/2 t. salt

Directions: Preheat oven to 400 degrees. Mix together all of the ingredients on medium speed with an electric mixer, until well incorporated. Place the prepared pie crust in its dish on the oven rack and pour the filling into the crust. Bake for 40 minutes or until a knife inserted 1" from the edge comes out clean. Cool on a wire rack for 1.5-3 hours. Serve with whipped cream.

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