Pumpkin Pie, Using Milk And Fresh Pumpkin - cooking recipe

Ingredients

1 pastry for single-crust pie
2 eggs, slightly beaten
2 cups fresh pumpkin puree
1/4 1/4 cup light cream or 1/4 cup milk
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon ground ginger

Preparation

Prepare and roll pastry for single-crust pie.
Line a 9\" pie plate with pastry.
Trim; crimp edge as desired.
In a large bowl stir together eggs, pumpkin, and half-and-half.
Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
Pour pumpkin mixture into pastry-lined pie plate.
To prevent over browning, cover edge of pie with foil.
Bake in 375 F oven for 25 minutes.
Remove foil.
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.