Recipe
- Serves: 1 pie
- Source: Southern Living
- Contributor: Kate
Ingredients
- 1-12oz can evaporated milk
- 2 large eggs
- 15oz canned pumpkin
- 1 cup brown sugar, firmly packed
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- dash of ground cloves
- whipped cream
Instructions
- Prepare a pie crust
- Preheat oven to 425F
- Whisk milk and eggs in a large bowl
- Add pumpkin and remainder of dry ingredients. Whisk until well blended and smooth.
- Pour into prepared pie crust
- Bake at 425F for 15 minutes, reduce oven to 350F and bake for 50-55 minutes or until a knife inserted in the center comes out clean. Watch the pie crust and shield the edges with aluminum foil to prevent excess browning
- Remove from oven to a wire rack and cool completely (~3 hours)
| Nutrition Facts | |
| Calories | 0 |
| Fat | 0 |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 0 |
| Carbohydrates | 0 |
| Sugars | 0 |
| Fiber | 0 |
| Protein | 0 |
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