November 8th, 2015
By LeeAnne Wright
Preheat oven to 375°F. Transfer crust to 9-inch deep-dish pie plate. Fold edges under and crimp decoratively. Freeze crust for 20 minutes.
Line crust with foil and fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Gently remove foil and pie weights. Return crust to oven and bake until partially cooked and golden brown around edges, about 15 minutes. Increase oven temperature to 400°F.
While crust is baking, whisk together sugar, eggs, cinnamon, ginger, allspice and salt in a medium bowl. Add pumpkin, cream and milk; whisk until well blended and smooth. Pour filling into still-warm crust. Bake pie until filling is firm, about 30 minutes.
Chill pie for at least one hour to set completely. Serve at room temperature.
NUTRIENTS PER SERVING: 325 calories, 18 g fat, 71 mg calcium, 57 mg sodium, 40 g carbohydrates, 2 g fibre, 3 g protein. Excellent source of vitamin A. Good source of manganese.