Pumpkin Pie

Pumpkin Pie

Credit: Food Network Magazine

1 disk dough for Cream Cheese Crust

All-purpose flour, for dusting

1 15-ounce can pure pumpkin

1 cup evaporated milk

2/3 cup sugar

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes. Preheat the oven to 350 degrees F.

Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack.

Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about 1 hour. (Cover the edges with foil if they brown too quickly.) Cool on a rack.

Yield: one 9-inch pie