Cindy's Pumpkin Pie

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Some people just don't like Pumpkin Pie. I don't unless it's made a certain way. This one has some orange juice which seems to zap it up. Try it.

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  • 8
  • Average
  • 15 mins
  • 25 mins
  • 120 mins
  • Average budget

Ingredients

  • 1-16 ounce can pumpkin
  • 2/3 c. sugar
  • 1/4 c. brown sugar
  • 1 t. cinnamon
  • 1/4 t. grated ginger
  • 1/4 t. grated nutmeg
  • 3 slightly beaten eggs
  • 1-5 ounce can evaporated milk (2/3 c.)
  • 1/2 c. orange juice
  • 1-non-baked pie crustj

Preparation

Step 1

Combine the pumpkin, sugars, cinnamon, ginger and nutmeg. Add the eggs, beating lightly with beater until combined. Gradually stir in the evaporated mil and the orange juice. Mix well with spoon. Pour into a single prepared and non-baked pie crust.

Step 2

Bake at 375 degrees for about 25 minutes until eges are golden brown and toothpick inserted in the middle of pie comes out clean. Cool completely. Keep refrigerated.

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Cover the edges of pie with foil before baking to prevent excessive browning.

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