Pumpkin Pie

This recipe brings me many compliments. Each year I bake about 50 pies and give them to friends and co-workers. They always remind me in October to be sure and bake pumpkin pies.

Yields

6-9 Depending on serving size.

Ingredients

2 c. prepared pumpkin ¾ c. half'n half ¾ c. evaporated milk 3 eggs ½ teaspoon. salt ⅔ c. brown sugar (packed) 2 tablespoon. granulated sugar ½ teaspoon. ginger ½ teaspoon. nutmeg ¼ teaspoon. cloves

Nutritional information

No nutrition information available

Instructions

Preheat oven to 425°. Put all ingredients into a blender jar. Place pumpkin in middle of ingredients (not on the bottom). Blenderize until the mixture is smooth. Pour into a 9" pastry lined pie pan. Bake at 425° for 15 minutes. Reduce oven temperature to 350° and bake for another 45 minutes or until a silver knife inserted midway into pie comes out clean.