INGREDIENTS:
Unbaked 9 inch pie shell
1 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1 1/2 c. canned pumpkin or thawed frozen squash
1 2/3 c. undiluted evaporated milk
2 eggs, well beaten
DIRECTIONS:
Refrigerate pie shell several hours. Start heating oven to 425 degrees F. Combine sugar, salt, spices; add pumpkin, milk, eggs; beat until smooth. Pour into shell. Bake at 425 degrees F. 15 minutes; reduce heat to 350 degrees F. and bake 35 minutes, or until custard is set. Cool.
To serve: Top each wedge with whipped cream, with honey, chocolate curls, or drained canned crushed pineapple in center. Or top with spoonfuls of ice cream. Or top with whipped cream cheese and chopped nuts.
Filed under: Pumpkin Pie Recipes |
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