How To Fix A Pumpkin Pie

Pumpkin-Pie

Alan Richardson

This pretty pumpkin pie uses a ready-made crust and can be baked up to two days in advance—a saving grace for time-crunched holiday cooks. Simply blend canned pumpkin with milk, sugar, eggs and spice, then bake until the filling sets.

Cal/Serv: 253

Yields: 8

Prep Time: 0 hours 10 mins

Total Time: 1 hour 10 mins

Crust

1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)

Filling

1 can 100% pure pumpkin

1 1/2 c. milk

3/4 c. sugar

2 large eggs

2 tbsp. all-purpose flour

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

Pinch each ground cloves and ginger

Leaf decoration: see Note

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Heat oven to 350°F. Fit crust into a 9-in. pie plate. If desired, crimp or flute edges, or decorate as shown.
Put all ingredients in a large bowl and whisk, or beat with an electric mixer, until blended. Pour into crust.
Bake 1 hour or until a pointed knife inserted near center comes out clean.
Remove to a wire rack and cool 1 hour, or refrigerate.
Form a 1/2-in.-high rim around edge of crust. Using a sharp knife, cut through raised rim at 1/2 in. intervals. Alternating, turn cut edges in and out from edge of pie plate. Score lines with blunt edge of a knife. Using a leaf-shaped cookie cutter, cut leaves from other pie crust in box. Brush with water; sprinkle with sugar. Bake on a baking sheet until golden. Place 3 in center of baked pie; add rest to servings.

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