This post appears in Make Meal Magic

Prep Time: 20 minutes Cook Time: 50 minutes Makes: 8 servings

A delicious twist on a classic favorite, this recipe is sure to be a hit during the holiday season.

Ingredients:
1 pre purchased piecrust for a 9-inch pie pan
2 cups uncooked dried beans
1 (15 ounce) can of pumpkin puree
4 large eggs, lightly beaten
3/4 cup light brown sugar, lightly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
3/4 cup heavy cream
3/4 cup whole milk
Whipped cream (optional)

Prep:

1. PREHEAT oven to 400^o F.
2. LINE a 9-inch Reynolds® Bakeware pie pan with the store-bought piecrust dough; crimp edge around rim of pie pan. Place pan with dough on a sturdy baking sheet.
3. PLACE 12-inch sheet of parchment paper over dough in pie pan. Carefully pour dried beans into center of parchment paper; spread beans into an even layer. Bake 15 minutes, until edges of crust start to brown. Lift parchment sheet with beans from crust and toss. Set piecrust on wire rack to cool.
4. WHISK together the pumpkin, eggs, brown sugar, cream, milk, orange zest, cinnamon, salt, ginger, and nutmeg, in a large bowl until completely blended. Pour the filling into the baked piecrust.

Cook:

1. BAKE for 50 to 55 minutes, until the filling is set in the middle and a toothpick inserted in the center comes out clean.
2. COOL completely on wire rack. Serve with a dollop of whipped cream (optional).

Reynolds Kitchen Tip: Disposable bakeware is perfect for baking and transporting pies to parties and family gatherings. The no-stick surface makes pie easy to remove from the pan, and the design dresses up on-the-go desserts.

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