Classic Pumpkin Pie

Serves: 8

Preparation Time: 15 Minute(s)

Cook Time: 1 Hour(s)

Stand Time: 2 Hour(s)

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Ingredients
- 
1 cup firmly packed light brown sugar
- 
1/2 tsp. salt
- 
1-1/2 tsp. ground cinnamon
- 
1/8 tsp. ground allspice
- 
1/2 tsp. dried ginger
- 
2 large eggs
- 
1 can (15 oz.) pumpkin
- 
1-1/2 cups milk
- 
Flaky Pie Crust*
Instructions
  1. Preheat oven to 425°.
  2. Combine sugar, salt and spices in small bowl; set aside.
  3. Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into Flaky Pie Crust.
  4. Bake 15 minutes. Decrease oven temperature to 350° and bake 45 minutes or until knife inserted near center comes out clean.
  5. Cool on wire rack 2 hours. Chill, if desired.
* For Flaky Pie Crust, combine 1 cup all-purpose flour, 1-1/2 tsp. sugar and 1/4 tsp. salt in medium bowl. Blend in 6 Tbsp. I Can't Believe It's Not Butter Cooking and Baking Sticks with pastry blender or two knives to form coarse crumbs. Add 2 to 3 Tbsp. ice water, 1 Tbsp. at a time, and mix with fork until dough forms. Knead dough with lightly floured hands until mixture forms a ball. Roll out dough on lightly floured surface from center to edges, forming a 12-inch circle. Press into 9-inch pie plate. Fill.

TIP: After baking 30 minutes, cover edges with aluminum foil to prevent over browning.

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