Pie Eyed Love

Traditional Pumpkin Pie

Servings	Prep Time
8slices	30minutes

Cook Time

40minutes

Servings	Prep Time
8slices	30minutes

Cook Time

40minutes

Ingredients

1recipe pie crust for a 9 inch pie
1/2cup granulated sugar
1/4cup light brown sugar
1Tablespoon cornstarch or flour
1 – 2 Tablespoons fresh grated ginger root to tasteor 1/2 teaspoon ground ginger
1teaspoon cinnamon
1/2teaspoon fresh grated nutmegI really like the taste of fresh grated, but ground is fine too
1/2teaspoon salt
1/4teaspoon cardamomor a pinch or ground cloves
115 oz. can pumpkin pureeI prefer to use Libby’s brand
3large eggs
1 1/4cup half and halfyou can also use 1 can of evaporated milk

Instructions

Prepare pie crust according to directions, roll and plate.
Preheat oven to 400
Partially blind bake the crust. Line pie plate with foil, and place pie weights/dried beans/rice inside. Bake for about 15-20 minutes, then carefully remove foil. Return to the oven uncovered and bake for another 8 minutes until bottom of crust is just starting to brown. Let cool completely while you make the filling.
In a small bowl, mix sugars, grated ginger, salt and spices together.
In a medium bowl, beat eggs well. Stir in pumpkin.
Combine sugar/spice mixture into the pumpkin mixture and blend well.
Gently stir in half and half until combined.
Pour mixture into prepared pie crust, making sure to eliminate any air bubbles.
Bake at 350 for 40 minutes or until the middle is just set. The middle should jiggle slightly but not be soupy.
Let cool for at least two hours before serving. If not serving right away, cover lightly with plastic wrap and store in refrigerator.