| Written By Recipe Coordinator |
A pumpkin pie recipe that is classically put together and very simple to make. All these ingredients should be already in your kitchen pantry! Enjoy with a cup of hot chocolate and savor the smells and sounds of the fall season.
Single Crust Pie Shell
6 Tbsp. butter, softened
1-1/3 cups sugar
4 teaspoon cornmeal
1 cup canned pumpkin
1/3 cup half-and-half or light cream
2 egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like.
2. Bake in a 400*F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights. Reduce oven temperature to 350*F.
3. In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
4. Add sugar and cornmeal. Beat until combined, scraping the sides of the bowl occasionally.
5. Add pumpkin, half-and-half, eggs, vanilla, salt, cinnamon, nutmeg, ginger and cloves. Beat just until combined.
6. Place the pastry-lined pie plate on the oven rack.
7. Carefully pour the pumpkin mixture into the pastry shell. To prevent overbrowning, cover the edge of the pie with foil.
8. Bake in a 350*F oven for 25 minutes. Remove foil.
9. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours.
Makes 8 servings.
Recipe and photo courtesy of Midwest Living Magazine.
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