Pumpkin Pie Recipe
Ingredients
| Sugar | 2/3 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Pinch of ground cloves | ||
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1 1/2 cups evaporated skim milk | ||
| Orange rind | 1/2 Teaspoon, grated | |
| 3 egg whites, slightly beaten | ||
| Brandy | 1/4 Cup (16 tbs) | |
| 1 recipe Mrs. Park's Piecrust or 1 9-inch pie shell, unbaked | ||
Directions
Preheat oven to 450° F.
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves.
Add pumpkin and stir to mix well.
Add vanilla, evaporated milk, orange rind and egg whites.
Beat with an electric mixer until smooth.
Fold in brandy.
Pour into unbaked pie shell and bake 10 minutes.
Reduce heat to 325° F and bake 45 minutes, or until a knife inserted in the filling comes out clean.
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves.
Add pumpkin and stir to mix well.
Add vanilla, evaporated milk, orange rind and egg whites.
Beat with an electric mixer until smooth.
Fold in brandy.
Pour into unbaked pie shell and bake 10 minutes.
Reduce heat to 325° F and bake 45 minutes, or until a knife inserted in the filling comes out clean.
Chef
