Thanksgiving Pumpkin Pie recipe
1 cup of half & half
3/4 cup of sugar
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice (or 1/4 teaspoon cinnamon & 1/4 teaspoon nutmeg)
1 cup of Libby’s pumpkin (1/2 of a 16 oz. can)
1-2 tablespoons of sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9″ pie pan
Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie.
