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PUMPKIN PIE

Source of Recipe


Mother in law



List of Ingredients



• 1 1/4 Cup pumpkin
  
• 7/8 cups sugar (1/2 cup brown sugar and 1/4 cup white sugar)
  
• 1 teaspoon cinnamon
  
• 1 teaspoon ground ginger
  
• 3 Tablespoons orange juice
  
• 1 cup condensed milk (1/2 cup condensed milk and 1/2 cup water mixed to make 1 cup)
  
• 2 well beaten eggs
  
• 1/2 teaspoon salt
  
• orange zest (optional)
  
• Note: Use fat free condensed milk and sugar blends of both white and brown sugars
  






Instructions



1. Mix in order given. Pour into unbaked pastry shell. Bake in preheated oven 450 degrees for 10 minutes. Lower heat to 250 and bake for 50 to 60 minutes more until custard is set
   
   
2. A variation: I always make two pies and the second one you can make a pecan topping. Recipe for topping from Penzies catalog.
   
   Topping
   
   1/4 cup butter (I used margarine)
   1/2 brown sugar or brown sugar blend
   3/4 cup coarsely chopped pecans.
   Mix ingredients until crumbly.
   
   
   
3. Bake both pies, the regular one and the one with the topping in a 350 degree oven. After 40 minutes take the one pie out and sprinkle the crumbled topping on top and bake (both pies if you are making one regular and one with topping) for an additional 20 to 25 minutes.
   
   
4. I believe I like even the regular pies baked at 350 and not starting off at 450 and then turning to 250 as stated above.
   
   






Final Comments


I always double this recipe as my husband (not a dessert eater) will eat half of this pie for lunch the next day. When I make the double recipe I use 1/3 cup orange juice. I will also use a whole 16 ounce can of pumpkin.