Working Mom to Homemaker

Embracing The Change

PUMPKIN PIE

th (29)

 
Yield: 6-8 servings
PREP: 15 minutes
COOK: 1 hour

TIP: DO NOT FREEZE

 

¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15oz) Libby’s pumpkin
1 can (12 fl oz) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream (optional)

 

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
2. Beat eggs in large bowl.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs. Gradually stir in evaporated milk.
4. Pour into pie shell.
5. Bake at 425`F for 15 mins.
6. Reduce temp to 350`F and bake for 40-50 mins or until a knife inserted in center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

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December 2, 2012 - Posted by | Desserts & Treats

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