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Instructions |
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Preaheat oven to 425
Roll out pie crust in place in 9 inch glass pie
dish. Flute edges and set aside
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FILLING- Combine all dry ingredients in large
bowl. Using a whisk blend eggs in 1 at a time.
Add pumpkin, milk, and cream and stir just til
combined. Pour into unbaked pie shell.
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Cover all edges of pie crust with foil and bake
for 15 minutes. Keep pie in the oven and reduce
temp to 350 and bake for 40-45 min with foil
still on the edges until pie is set. You can
take the foil off for the last 5 min if you
want the edges to brown more.
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Cool on wire rack for 2 hours.
Don't refrigerate until completely cool or you
will get condensation on the top of the pie.
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| Serving
Suggestions |
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Serve with real whipping cream or vanilla ice cream.
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Originally Submitted
12/2/2019
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