Pumpkin Pie, Using Milk And Fresh Pumpkin

• 1 pastry for single-crust pie
• 2 eggs, slightly beaten
• 2 cups fresh pumpkin puree
• 1/4 1/4 cup light cream or 1/4 cup milk
• 3/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/4 teaspoon ground ginger

1. Prepare and roll pastry for single-crust pie.
2. Line a 9" pie plate with pastry.
3. Trim; crimp edge as desired.
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6. Pour pumpkin mixture into pastry-lined pie plate.
7. To prevent over browning, cover edge of pie with foil.
8. Bake in 375 F oven for 25 minutes.
9. Remove foil.
10. Bake for 40 minutes more or until a knife inserted near the center comes out clean.
11. Cool on a wire rack.
12. Cover and refrigerate within 2 hours.
13. For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

pastry, eggs, pumpkin puree, light cream, granulated sugar, flour, vanilla, salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger

Taken from www.food.com/recipe/pumpkin-pie-using-milk-and-fresh-pumpkin-191859 (may not work)