Prep: 15 min Cooking: 55 min Cooling time: 2 hrs cooling Yields: 8 servings
Ingredients
•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)
Directions
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.
POUR into pie shell.
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.
Ingredients:
•4 eggs, lightly beaten
•3/4 c. sugar
•1/2 c. all-purpose flour
•1/2 tsp. baking powder
•1/4 c. butter, melted
•2 c. milk
•1 1/2 c. coconut
•1 tsp. vanilla
Preparation:
Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust.
•4 eggs, lightly beaten
•3/4 c. sugar
•1/2 c. all-purpose flour
•1/2 tsp. baking powder
•1/4 c. butter, melted
•2 c. milk
•1 1/2 c. coconut
•1 tsp. vanilla
Preparation:
Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust.
