PUMPKIN PIE

Pumpkin Pie image

Provided by Dianne Rossmando

Categories Dessert Bake Thanksgiving Spice Pumpkin Fall Cinnamon Clove Nutmeg Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 (9-inch) pie

Number Of Ingredients 10

Ingredients

1 (9-inch) pie shell , blind baked (see Cooks' note)
1 2/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon salt
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground cloves
1/2 cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 large eggs

Steps:

1. Preheat the oven to 300°F.
2. In a medium bowl, stir together the pumpkin, sugar, salt, nutmeg, cinnamon, cloves, and milk powder. Add 1 2/3 cups water, along with the flour and eggs, and whisk until completely blended.
3. Place the blind-baked pie shell on a baking sheet and fill with the prepared filling. Bake until the filling sets and the crust browns, 35 to 40 minutes. Let the pie rest at least 1 hour before slicing and serving.

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