Pumpkin Pie

We love pumpkin pie! I prefer the flavour of brown sugar as a sweetener, but have made this recipe with Splenda as well. (extra cinnamon and whipped cream please). Often, I just make the filling and pour it into individual ramekins for a dessert custard. The Becka thinks the custard is also perfect for breakfast. Pumpkin is considered one of the 12 healthiest foods, so what can I say?

Beat together (I use hand beaters here)

2 eggs

1 cup of milk ( I use low fat, evaporated, soy milk, whatever is on hand)
1-1/2 cups of pumpkin ( I prefer to cook my own pumpkins, but you can use canned)
1/2 teaspoon salt

1 tablespoon flour if you have used low fat regular milk

Mix together and stir into pumpkin mixture

1 cup brown or white sugar (use part sweetener if you want)

1 generous teaspoon cinnamon

1/2 teaspoon ginger

(1/2 tsp nutmeg......not at this house)

Pour into an uncooked pie shell. Bake at 425F for 10 minutes, then reduce heat to 350F and bake for 45 -50 minutes until almost set.

If you bake individual custards, place the cups in a pan of water and bake at 350F until almost set, about 45 minutes or so.

photo courtesy of The Becka. See her step by step pumpkin pie picture story here