Here is a simple, uncomplicated melding of canned pumpkin with sugar, cinnamon, eggs and milk, baked in the crust of your choice. A dollop of whipped cream is all the frou-frou you need.
INGREDIENTS (for 8 servings):
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 eggs
- 1 (15 ounce) can pumpkin puree
- 1 1/4 cups milk
- 1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.