Monday, November 29, 2010

Pumpkin Pie

Pumpkin pie is probably my favorite Thanksgiving dish besides mashed potatoes and rolls and pecan pie and apple pie and-screw it. I can't choose a favorite dish. But if I had to, this delicious pie might be it.

Pumpkin Pie

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)
1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE 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.

The Playlist:
  1. Sea Wolf-You're A Wolf
  2. Generationals-When They Fight, They Fight
  3. Kid Congo & the Pink Monkeybirds-Pumpkin Pie
  4. Yeasayer-Madder Red (The Golden Filter Remix)
  5. Ennio Morricone-Rabbia E Tarantella

No comments:

Post a Comment