Traditional Pumpkin Pie

This recipe is close to the famous classic pumpkin pie, but with less butter and skim milk instead of cream. The flavor is just as good as Grandma's pie. Make your own crust or buy a frozen crust and allow it to thaw for a few minutes at room temperature.

• One 9-inch unbaked pie shell
  
• 2 eggs, slightly beaten
  
• 2 cups pumpkin puree or 1 can (16 oz) solid pack pumpkin
  
• 1 cup firmly packed brown sugar
  
• 1 1/2 teaspoon grown cinnamon
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground nutmeg
  
• 2 tablespoons melted butter or margarine
  
• 1 cup skim milk
  
• 1 teaspoon vanilla extract
  

1. Preheat oven to 425°F.
2. In a large bowl, add filling ingredients in order given. Mix well with electric mixer or by hand.
3. Pour into pie shell. Bake 15 minutes. Then reduce oven temperature to 350°F and continue baking for an additional 45 minutes or until knife inserted near the center comes out clean. Cool slightly and serve warm or chilled. Makes one 9-inch pie.

Hurrah for the Pumpkin Pie – Store It Properly
In the U.S. among many cultures, a traditional winter holiday favorite is pumpkin pie. There are many variations on the old-fashioned pumpkin pie that Grandma made, but most recipes still contain eggs, and/or dairy products. For this reason, the pumpkin pie belongs in the refrigerator, not on the kitchen counter.

Too often, pies are stored on the counter before and after the big holiday meal. Many fail to realize that even commercially prepared pumpkin pie filling has a high proportion of milk and eggs, so it is highly perishable.

The high water, protein and sugar content of pumpkin pie provide a prime growing environment for bacteria. When pumpkin pie is kept at room temperature, bacteria can multiply to dangerous levels, possibly causing illness.

Keep pumpkin pie, custard pies and other rich egg-laden desserts hot or cold until ready to serve, then store leftovers in the refrigerator. Fruit pies are safe in the cupboard, pantry shelf or in a pie keeper on the countertop for no longer than two days. After that time, the fruit may ferment or mold, spoiling the pie.