Pumpkin Pie Recipe
Photo: Andrew Scrivani
Makes one 9-inch shallow pie
1 recipe single-crust pie dough
3 eggs, lightly beaten
One (15-ounce) can pumpkin
1 cup canned light coconut or evaporated milk
3/4 cup sugar (equal parts white and packed brown sugar)
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger, ground
1/4 tsp. freshly ground nutmeg
A tiny pinch of ground clove
Directions
Roll out a pie shell and place it in a pie pan. Trim excess dough from the edges and crimp.
Whisk the eggs in a medium bowl until they are light-colored and fluffy. Stir in the pumpkin, coconut or evaporated milk, sugar, salt, cinnamon, ginger, nutmeg and clove until the ingredients are thoroughly mixed.
Pour the filling into the pan. Place the pie in the oven and turn down immediately to 375°. Bake for approximately 50 minutes.
Remove the pie from the oven and set on a rack to cool completely.
From Art of the Pie (Countryman Press) by Kate McDermott.
Ingredients
Directions
Roll out a pie shell and place it in a pie pan. Trim excess dough from the edges and crimp.
Whisk the eggs in a medium bowl until they are light-colored and fluffy. Stir in the pumpkin, coconut or evaporated milk, sugar, salt, cinnamon, ginger, nutmeg and clove until the ingredients are thoroughly mixed.
Pour the filling into the pan. Place the pie in the oven and turn down immediately to 375°. Bake for approximately 50 minutes.
Remove the pie from the oven and set on a rack to cool completely.
From Art of the Pie (Countryman Press) by Kate McDermott.
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