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Pumpkin Pie

A traditional favorite during the holiday favorites that is sure to please your dearest friends and family.

Yield: 1- 9"pie

1 3/4 cups Unsweetened Pumpkin Puree (one 15-ounce can) or make your own
3/4 cup Light Brown Sugar, packed
2 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
1/2 tsp Salt
2/3 cup Milk
2/3 cup Heavy Cream
3 large Eggs
1 tsp Vanilla Extract 

For crust use a pre-made store bought or make a homemade one using our American Pie Crust Recipe.

In a small heavy saucepan, stir the pumpkin, brown sugar, spices, and salt together till mixed. Over medium heat, bring the mixture to a simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny.

Scrape the mixture into a mixer or food processor and process for 1 minute. With the motor on, add the milk and cream, mixing until incorporated completely. Scrape the sides of the work bowl. Add the eggs one at a time, mixing just to incorporate, about 5 seconds after each egg. When you add the last egg also add the vanilla.

decorated with pecansPour the mixture into the prepared pie shell and set it directly on the floor of the oven (or on the baking stone). Bake the pie for 50 to 60 minutes at 375 F. It is done when a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface may appear dull, except for the center. If the crust gets to dark on the bottom, raise the pie to the next rack. After 15 to 20 minutes, protect the edges with a foil ring.

When pie is done place the baked pie on a rack to cool. When cool, the surface will be flat. The pie will hold for 3 days at room temperature.

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