Pumpkin Pie

'Tis the season for pumpkin pie!

1 uncooked pie crust (I just buy the frozen pie crusts)
1 15 oz. can of pumpkin
1/2 Cup sugar
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
2 slightly beaten eggs
3/4 Cup half and half, light cream or milk

In medium bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs, beat lightly.
Gradually add cream and stir until combined.

Pour filling in the pastry shell
Cook at 375 for 45 minutes or more until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refigerate within 2 hours.

1 comment:

Amy said...

I'm definatley going to have to try this!! Yum!