There 's a lot of brown sugar in this version of pumpkin pie. There are also lots of eggs in it, so the filling is rich and sweet and bakes lovely. This recipe is generous enough to make two pies.
INGREDIENTS (for 1 servings):
- 2 (9 inch) pie shell
- 4 eggs
- 1 (29 ounce) can pumpkin puree
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
Preheat oven to 425 degrees F (220 degrees C).
Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.
Bake in preheated oven for 30 minutes, or until set. Chill before serving.