I can't say enough about pumpkin pie! It's the staple dessert for every Thanksgiving and it's amazing! I could eat it everyday! I don't, but I could! Here's what you'll need for an easy recipe!
Ingredients:
3/4 cups granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger (or pumpkin pie spice)
1/4 tsp ground cloves (or pumpkin pie spice)
pinch of salt
2 large eggs
1 15 ounce can Libby's 100% Pure Pumpkin (not pumpkin pie mix)
1 12 ounce can Carnation Evaporated Milk
1 unbaked 9 inch deep dish pie shell (4 cup volume)
whipped cream for topping
Instructions:
Preheat oven to 425 degrees F.
In a large bowl, beat eggs, then stir in pumpkin, spices, salt and sugar. Gradually stir in evaporated milk*. Pour into pie shell.
Bake in preheated oven for 15 minutes, then reduce temperature to 350 degrees F. Bake for an additional 40-50 minutes, or until a knife inserted into the center comes out clean. Allow to cool on a wire rack for two hours, the refrigerate or serve. Store covered in refrigerator.
Note: For a thicker pie, reduce the amount of evaporated milk by only using 90% of what comes in the can.
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