2 Eggs, slightly beaten
1 can Libby's solid pack pumpkin
3/4 c Sugar
1/2 tsp Salt
2 ts Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Cloves
1 1/2 c Evaporated Milk (12 oz)
2 ea 8 inch Pie Crust
Combine filling ingredients in order given; pour into
pie crusts. Bake 15 minutes at 425 degrees, reduce
temperature to 350 degrees, and bake an additional 30
minutes or until knife inserted near center comes out
clean. Cool; garnish if desired with whipped topping.
Monday, December 10, 2007
Mrs Darlings Pumpkin Pie
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3 comments:
Mrs. D...try your pumpkin pie sometime with half-and-half instead of evaporated milk. I saw that suggested somewhere and tried it one time...ooh, yummy! It had a fresher flavor without that canned milk. Of course, I often end up going back to the evaporated milk because it's much more convenient to keep on hand.
Elizabeth
Yum sounds good. I always have half n half around because I use it in my coffee. It would make it more fattening though! :)
Well, you're right, of course. But for a special occasion...and, hey, that pumpkin is full of vitamins and fiber! :) That's gotta count for something. :)
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