Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (See note)
- 1/2 teaspoon ground ginger (See note)
- 1/4 teaspoon ground cloves (See note)
- 2 large eggs
- 1 (15 ounce) can libby 100% pumpkin puree
- 1 (12 ounce) can Carnation Evaporated Milk
- 1 unbaked 9-inch deep dish pie pastry
- whipped cream
Preparation
Note: Substitute 1 3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves (taste will be sligltly different).
Preheat oven to 425 degrees.
Mix sugar, salt, cinnamon, 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 for 15 minutes.
Reduce temperature to 350 degrees; bake for 40-50 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 for best results!
Do not overcook - overcooking leads to pie cracking in the middle.
Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life!
