...for pumpkin pie. Yum! Theres nothing better in this season than savoring a slice of pumpkin pie and a scoop of vanilla ice cream...or two! Oh, and don't forget the whipped cream! I always fall back onto Libby's traditional and classic pumpkin pie recipe. It couldn't be easier to make at home, and results are perfect every time.
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
(preheat oven to 425˚F)
Sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir pumpkin and sugar-spice mixture. Gradually stir in evaporated milk
Into pie shell.
In preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Last step... Enjoy!
Do you love pumpkin pie?
If not, what's your favorite seasonal desert?
Leave your comments below