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Categories:
granulated sugar ground cinnamon salt ground ginger ground cloves eggs S® milk dish pie pastry whipped cream
Viewed: 75 - Published at: 7 years agoIngredients
- 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 (15 ounce) can LIBBY'S(R) 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE(R) CARNATION(R) Evaporated Milk
- 1 unbaked 9-inch deep dish pie pastry (4-cup volume)
- whipped cream (optional)
Method
- 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.
- 1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
- FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
