Pumpkin Pie

Updated at: Thu, 17 Aug 2023 13:59:10 GMT

Step 1

In medium bowl, beat eggs slightly with wire whisk.

Step 2

Beat in remaining ingredients except whipped cream.

Step 3

Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes (page 164) of baking.

Step 4

To prevent spilling the filling, place pie plate on oven rack before pouring filling into hot crust.

Step 5

Bake 15 minutes.

Step 6

Reduce oven temperature to 350°F.

Step 7

Bake about 45 minutes longer or until knife inserted in center comes out clean.

Step 8

Cool on cooling rack 1 hour; refrigerate uncovered until completely chilled.

Step 9

Cover loosely and store in refrigerator.

Step 10

Serve with whipped cream.

Step 11

Heat oven to 425°F.

Step 12

Place pastry in 9-inch glass pie plate.

Step 13

After fluting edge of pastry in pie plate (see Decorative Crust Ideas, page 161), carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry.

Step 14

Let foil extend over edge to prevent excessive browning.

Step 15

Bake 10 minutes; carefully remove foil.

Step 16

Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set.

Step 17

If crust bubbles, gently push bubbles down with back of spoon.

Step 18

Bake until knife inserted in center comes out clean.

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