Ingredients
- 3⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon (See note)
- 1⁄2 teaspoon ground ginger (See note)
- 1⁄4 teaspoon ground cloves (See note)
- 2 large eggs
- 1 (15 ounce) canlibby's 100% pumpkin puree
- 1 (12 ounce) can Carnation Evaporated Milk
- 1 unbaked 9-inch deep dish pie pastry
- whipped cream (optional)
Instructions
Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.1 _ Preheat oven to 425 degrees Fahrenheit.
2 _ Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
3 _ Beat eggs in large bowl.
4 _ Stir in pumpkin and sugar-spice mixture.
5 _ Gradually stir in evaporated milk.
6 _ Pour mixture into pie shell.
7 _ Bake at 425 degrees Fahrenheit for 15 minutes.
8 _ Reduce temperature to 350 degrees Fahrenheit.
9 _ Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
10 _ Cool on wire rack for 2 hours.
11 _ Serve immediately or refrigerate.
12 _ Top with whipped cream before serving for best results!
13 _ Do not overcook; overcooking leads to pie cracking in the middle.
14 _ Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!
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