Just for the heck of it I decided to try a different pumpkin pie this year. We all love pumpkin pie around here and the one that I normally make is good old Libby's. I wanted to try something different though this time. My husband had left me the section of the local newspaper that had some Thanksgiving recipes so I decided to try this pumpkin pie. This is a good pie if you enjoy a very creamy pumpkin pie. I prefer Libby's but there is nothing wrong with this one, it's just creamier and maybe some people prefer that. I saw such a great recipe for golden Yukon potatoes layered with sweet potatoes and can't get it out of my mind! If I decide to try that I'll post the recipe if it turns out good.
In the meantime, I want to wish eveyone a very Happy Thanksgiving and hope you all have a wonderful weekend.
A&P Pumpkin Pie
1 can (1 pound) pumpkin, or 2 cups cooked, mashed winter squash
1/2 tsp ground ginger
1 tsp cinnamon
Pinch of nutmeg
2/3 cup brown sugar
1 3/4 cups light cream or 1 can (12 ounces) evaporated milk
4 eggs, lightly beaten
Unbaked 9 inch deep dish pie shell, chilled
Mix 2 Tbsp pumpkin with spices, combine the remaining pumpkin and sugar, blend well. Stir in cream and eggs, then pour into pie shell. Bake in a hot oven (450 degrees F) for 15 minutes, then reduce heat to moderate (350 degrees F) and bake 25 minutes longer, or until filling is set and crust is browned. (Mine took about 35 minutes). A knife inserted near, but not at, the center should come out dry. Serve at room temperature or chilled.