Instructions:
Mix sugar, salt, cinnamon, ginger and cloves in bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell. Bake in preheated 425°F oven 15 minutes.
Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
Note: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.
All materials are courtesy of Libby’s 100% Pure Pumpkin.
This farm news was published in the Nov. 15, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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