Saturday, November 18, 2017

CLASSIC PUMPKIN PIE

  • 3/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Large eggs, lightly beaten
  • 15 oz. can pumpkin (not pumpkin pie mix)
  • 12 oz. Evaporated Milk or Half and Half
  • 1 unbaked 9-inch deep-dish pie shell (4-cup volume)
Directions:

Mix sugar, cinnamon, salt, ginger and cloves.
Lightly beat eggs.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 oven for 15 min. Reduce temp. to 350; bake for 40-50 min. more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with REAL whipped cream made by Bella.