Pumpkin Pie

Directions

1. 1
   Prepare and roll out Pastry for Single-Crust Pie.
2. 2
   Line a 9-inch pie plate with the pastry.
3. 3
   Trim to 1/2 inch beyond edge of pie plate.
4. 4
   Fold under extra pastry; crimp edge as desired.
5. 5
   For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
6. 6
   Add eggs.
7. 7
   Beat lightly with a rotary beater or fork just until combined.
8. 8
   Gradually stir in evaporated milk and milk; mix well.
9. 9
   Place the pastry-lined pie plate on the oven rack.
10. 10
    Carefully pour filling into pastry shell.
11. 11
    To prevent overbrowning, cover edge of the pie with foil.
12. 12
    Bake in a 375 degree F oven for 25 minutes.
13. 13
    Remove foil.
14. 14
    Bake about 25 minutes more or until a knife inserted near the center comes out clean.
15. 15
    Cool on a wire rack.
16. 16
    Refrigerate within 2 hours; cover for longer storage.