Tuesday, January 24, 2012

It's Not Thanksgiving, but...


Pumpkin Pie Recipe (A Variation on Libby’s Recipe)

Ingredients:

¾ cup granulated sugar

½ teaspoon ground allspice

½ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Preparation:

MIX sugar, allspice, salt, ginger and nutmeg 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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