Houstonist Cooks: Pumpkin Pie

Impress your family, bake the pie or pies for dessert! It is much more impressive to have a homebaked pie, rather than one with a bar code on it (we admit that "Gramma Kroger" does a passable job) - our family is onto the "re-plating" trick. Here's a traditional pumpkin pie recipe for you to give a whirl (note: don't forget the creamy whipped topping).

Traditional Pumpkin Pie

1 pie crust
1 15-ounce can pumpkin
2/3 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon groung ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk

Preheat oven to 375 degrees.

Either make a homemade crust (see our recipe here), or take a frozen crust out to thaw.

Combine pumpkin, sugar, cinnamon, ginger & nutmeg (or use 1 1/2 teaspoons of pumpkin pie spice), add eggs and beat lightly with a mixer or fork until just combined. Gradually add evaporated milk and milk. Carefully fill pastry shell and cover the crust edge with foil or a "crust protector" and bake for 25 minutes. Remove foil and bake 25 more minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours of baking, cover if prepared in advance.