Light Pumpkin Pie
1 Unbaked Pie Crust, 9″
3 Eggs
1 c. Canned Pumpkin
1 c. Sugar
1 c. Heavy Cream
¼ c. Milk
1 t. Cinnamon
1 t. Nutmeg
¾ t. Ginger
¾ t. Salt
1/8 t. Mace
1 Egg White, slightly beaten
Beat the eggs slightly. Add sugar, heavy cream, pumpkin, milk, cinnamon, nutmeg, ginger, salt and mace. Mix well. Brush the pie crust with egg white (to avoid sogginess). Pour filling into crust and bake at 425 degrees for 15 minutes. Turn oven to 350 degrees and bake 45 minutes more (until toothpick comes out clean).
Cooking Hint: Double the filling recipe if you prefer a fuller pie, or if your pie plate is deeper than usual.
Add comment