RECIPE:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
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. (These instructions are from the Libby's Pure Pumpkin can) Here's a link:
http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx
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. (These instructions are from the Libby's Pure Pumpkin can) Here's a link:
http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx
Nothing tricky here... making these pies are very easy! I'm somewhat late, but give these a try!
The holidays have just begun :)
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