Success!

I just made another pumpkin pie and my crust cutters did a beautiful job. I also adjusted the recipe a little... I only used a 1/4 tsp. of ginger, cut down the nutmeg, took out my previous addition of cloves, and added a 1/2 tsp. vanilla based purely on the fact that I thought it smelled good in the mixture. This recipe is a work in progress in an effort to accommodate both my tastes (more spicy) and Estevan's (more traditional). Here's my updated version of The Good Housekeeping recipe for Pilgrim Pumpkin Pie:




Ingredients

1 pie crust
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla

• Prepare pie crust in dish as directed.
• Preheat oven to 375 degrees F.
• In large bowl, with wire whisk, mix all ingredients until well combined.
• Carefully pour pumpkin filling into pie crust.
• Bake until knife inserted 1 inch from edge comes out clean, about 50 minutes.
• Cook on wire rack at least 1 hour before cutting.
• Serve with whipped cream.

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