Easy Pumpkin Nut Pie

Yields:	1 pie
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

2	large	eggs
1	cup	pumpkin	anned
3/4	cup	brown sugar
1	teaspoon	cinnamon	ground
1/2	teaspoon	salt
1/4	teaspoon	cloves	ground
1/4	teaspoon	ginger	ground
1/4	teaspoon	nutmeg	ground
13	ounces	milk, skim, evaporated
1	each	whipped cream	brown sugar

Directions

Prepare Nut Cookie Crust.

Heat oven to 425.

Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.

Pour into crust.

Cover edge with 3 inch strips of aluminum foil to prevent excessive browning.

Bake 15 minutes. Reduce oven temperature to 350.

Bake until knife inserted near center comes out clean, 45 to 55 minutes longer ; cool pie completely.

Prepare Brown Sugar Whipped Cream.

Serve pie with Brown Sugar Whipped Cream.

Cover and refrigerate any remaining pie.

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Member Review

Michelle's Best Snickerdoodle

This recipe is excellent!! Your sister has good taste. I know recipes are passed along all the time without knowing the origin, however I do know where this one originated. This recipe comes from Betty Crocker cookbook copyright 1969. My son now 28 and I made this recipe all the time while he was growing up. A wonderful recipe to do with children.

Reviewed by Luxley