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  • Pumpkin Pie

    To make crust, see Pie Crust recipe.


  • Pumpkin Pie Filling:
    • Ύ cup granulated sugar
    • 1 tsp ground cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground ginger
    • Ό teaspoon ground cloves
    • 2 large eggs
    • 1 can (15 ounces) Libby’s 100% pure pumpkin
    • 1 can (12 ounces) Nestle Carnation evaporated milk



    Preheat oven to 425 degrees. Fit crust into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
    In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
    Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.


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