Monday, December 27, 2010


Pilgrim Pumpkin Pie

I liked this pumpkin pie compared to the orginal pumpkin pie recipe that is on the Libby's can. This is a little more spicy and tasty.

1 9-inch unbaked pie crust
1 16 ounce can pumpkin
1 13 ounce can evaporated milk
2 eggs
1/2 cup packed light brown sugar
1/2 cup sugar
1 1/2 tsp cinnamon*
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt

mix all ingredients together and pour into the prepared pie shell. Bake at 425 degrees bake 15 minutes then turn oven control to 350 degrees and bake for about 35 more minutes or until filling is set. Cool and serve with whipped cream.

* instead of cinnamon and next 4 spices, you can use 2 tsp of pumpkin-pie-spice mix.

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