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.
2 c. prepared pumpkin
3/4 c. half'n half
3/4 c. evaporated milk
1/2 tsp. salt
2/3 c. brown sugar (packed)
2 tbsp. granulated sugar
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. 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.