Kate's Perfect Pie
Kate made pumpkin pie yesterday. We used some fancy prepared pie crusts from Whole Foods that came out good. If you're the type that makes pie crust by hand, more power to you. Meanwhile, the filling is so simple a child can do it and the results were perfect!
Maple Pumpkin Pie
1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated fat-free milk
1 (15-ounce) can pumpkin
Preheat oven to 425°.
To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.
Maple Pumpkin Pie
1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated fat-free milk
1 (15-ounce) can pumpkin
Preheat oven to 425°.
To prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.
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