Here is a recipe for pumpkin pie from Personal Chef Tony Lison in Green Bay. It’s a great way to use the pie shells and pumpkin pie filling in the Thanksgiving Dinner Package for a delicious dessert. Enjoy!

 

Ingredients
3 eggs
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg (freshly grated preferred)
1/2 teaspoon ground ginger
Pinch of ground cloves
Pinch of salt
2 cups canned pumpkin
2 cups of half & half, light cream or whole milk

Directions
Pre-bake the pie crust according to the package instructions. When the crust is done, set the oven to 375 degrees. Beat the eggs with the sugar, then add the spices and salt. Stir in the pumpkin and then the half & half, cream or milk. Warm this mixture in a saucepan, stirring over medium low heat until hot—but do not allow it to boil. Place the pie pan on a baking sheet. Pour the mixture into the crust and bake for 30-40 minutes until it shakes like Jello but is still moist. Cool on a rack and serve warm or at room temperature.