Pumpkin Pie - crust

Method

• Prepare and roll out Pastry for Single-Crust Pie.
• Line a 9-inch pie plate with the pastry.
• Trim to 1/2 inch beyond edge of pie plate.
• Fold under extra pastry; crimp edge as desired.
• For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
• Add eggs.
• Beat lightly with a rotary beater or fork just until combined.
• Gradually stir in evaporated milk and milk; mix well.
• Place the pastry-lined pie plate on the oven rack.
• Carefully pour filling into pastry shell.
• To prevent overbrowning, cover edge of the pie with foil.
• Bake in a 375 degree F oven for 25 minutes.
• Remove foil.
• Bake about 25 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Refrigerate within 2 hours; cover for longer storage.