Angel Acres Scrumptious Pumpkin Pie
3 extra large eggs
1 c light brown sugar
1 3/4 c. canned pumpkins
1/2 tsp salt
1 tsp. cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp ginger
1/4 tsp nutmeg
1 1/2 c heavy cream
1 tsp vanilla
Heat oven to 450.
Beat the eggs lightly and add the other ingredients in the order given.
Pour carefully into an unbaked 9 or 10" deep dish pie shell.
Bake for 10 minutes - then reduce heat to 325* and bake for 50 minutes or until set.
Do not overbake; the custard will be creamier and softer than ordinary pumpkin pies.
Cool on a rack.
Serve with a spoonful of whipped cream.
Pairs Well With
This recipe comes from my mother-in-law Carol Deibel and she is a fabulous cook! We think everyone should be able to follow her simple, yet delicious pumpkin pie recipe and make it perfect every time!