Pumpkin Pie with Ice Cream
12” pie crust
15 oz. pumpkin puree
1/2 c. evaporated milk
3/4 c. brown sugar
1/4 c. organic granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
3 organic eggs
nutmeg to garnish
Preheats ovens to 425 degrees F. Form pie crust into a 9-inch pie dish, pressing it into the edges. Crimp edges as desired. Use a fork to poke bottom of crust several times.
Mix sugars and spices in a small bowl and set aside. Beat eggs together in a large bowl, then add sugar mixture and pumpkin. Stir in evaporated milk and continue to stir until well combined and slightly fluffy.
Pour pumpkin filling into pie shell and bake for 10 minutes. After 10 minutes, reduce temperature to 350 degrees F and bake 30 to 40 minutes or until filling is set.
Remove from oven and set on wire rack to cool to room temperature (approximately 2 hours).
Serve with a scoop of Alden’s Organic Vanilla Bean and a sprinkle of nutmeg, or transfer to a refrigerator until ready to serve.