Classic Pumpkin Pie USA style

Here’s another US Thanksgiving special. Thanks Kristina Vanni for a great old fashioned USA selection of recipes this month!

•    2 eggs, slightly beaten
•    1/2 cup packed brown sugar
•    1/2 cup granulated sugar
•    2 cups canned pumpkin
•    2 cup evaporated milk
•    1 Tablespoon flour
•    1-1/2 teaspoons cinnamon
•    1/2 teaspoon nutmeg
•    1/2 teaspoon salt
•    Unbaked pastry-lined 9-inch pie pan, using your favorite crust recipe
•    Whipped cream
Heat oven to 450 degrees. In a mixer bowl, beat together the eggs and sugars. Add pumpkin and milk and mix well. Add flour mixed with spices and blend well. Pour into pastry-lined pie pan and bake for 10 minutes. Reduce heat to 325 degrees and bake for another 50 minutes or until center just barely jiggles. Cool pie on wire rack, then refrigerate covered loosely with foil. Pie can be made a day ahead. Serve with freshly whipped cream. If desired, you can add a little cinnamon or ginger to the cream before whipping. Makes one 9-inch pie.

Number of Servings: 1 pie

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