Pumpkin Pie
3/4 cup
granulated sugar
1 teaspoon
ground cinnamon
1/2 teaspoon
salt
1/2 teaspoon
ground ginger
1/4 teaspoon
ground cloves
2 large
eggs
1 can 100% Pure Pumpkin
1 can Evaporated Milk1
unbaked 9-inch (4-cup volume) deep-dish pie shell
- MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
- POUR into pie shell.
- BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
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