For this delicious version of the classic, milk is stirred into the pumpkin puree, so that it 's a bit lighter than others. And if you want to make it with low-fat milk, that would work, too. This recipe makes enough filling for two 9-inch pies.
INGREDIENTS (for 1 servings):
- 2 cups milk
- 2 cups canned pumpkin
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 eggs
- 1/2 teaspoon salt
- 2 1/2 cups white sugar
- 1 recipe pastry for a 9 inch single crust pie
In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.