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.
6-9 Depending on serving size.
2 c. prepared pumpkin
¾ c. half'n half
¾ c. evaporated milk
½ teaspoon. salt
⅔ c. brown sugar (packed)
2 tablespoon. granulated sugar
½ teaspoon. ginger
½ teaspoon. nutmeg
¼ teaspoon. cloves
No nutrition information available
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.