From the Better Homes & Gardens cookbook “Anyone Can Cook.”
Package of rolled, refrigerated unbaked piecrust (1 crust)
1 15-oz. can pumpkin
1/2 c. sugar
1 1/2 teaspoons pumpkin pie spice
2 eggs, lightly beaten
3/4 c. half-and-half, light cream, or evaporated milk
Cooking Instructions
Preheat oven to 375 degrees. Follow package directions for refrigerated piecrust.
For filling, in a large bowl stir together pumpkin, sugar, and pumpkin pie spice. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half. Stir with fork just until combined. Pour filling into pastry-lined pie plate.
Bake in the preheated oven about 45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Cover and chill to store. Makes 8 servings.
Nutritional Information
Per serving: 262 cal., 13 g total fat (4 g sat. fat), 61 mg chol, 103 mg sodium, 33 g carbo, 2 g fiber, 7 g protein
Our thoughts
A seasonal classic; Thanksgiving would not be the holiday it is without this dessert!
