Libby's Pumpkin Pie
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby's 100 % Pure Pumpkin
1 can (12 oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream
Mix sugar, salt, cinnamon, ginger and cloves together in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell. Bake in preheated 350 degree oven 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.
Makes 8 servings.
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