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Enjoy this family favorite this Thanksgiving or any time of the year. If you're feeling ambitious, you can use fresh pumpkin. But we also show you how to save time and effort by using canned pumpkin.
1 nine-inch pie crust (ready to fill shell)
1 1/4 pounds fresh pumpkin, unpeeled, or 2 cups canned pumpkin
4 tablespoons water
1/2 cup firmly packed soft brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
a little grated nutmeg
pinch of cloves
2/3 cup light cream
Preheat the oven to 350 degrees Fahrenheit.
Bake in the preheated oven for 50 minutes or until set.
Nutrition: Cholesterol, fat & salt
First published: 10/10/2000
Last updated: 11/18/2010
Reviewed by: Allina Patient Education