Tawny Pumpkin Pie

Because of the availibility and convenience of canned pumpkin, we can enjoy pumpkin pie year-round—healthier choice for dessert.

Recipe Ingredients:

1 (9-inch) unbaked pie crust*

1 1/4 cup canned pumpkin purée
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon all-purpose flour
2 large eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla extract

Cooking Directions:

1. Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs, mix well. Add evaporated milk, water and vanilla; mix. Pour into pie crust.
2. Bake in a preheated oven at 400°F (205°C) for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool on rack.

Makes 6 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Recipe provided courtesy of The Canned Vegetable Council.