Ingredients:
1 30 oz.can of Pumkin Puree
2 tsp. Ground Ginger
2 tsp. Ground cinnamon
1 tsp. Vanilla extract
2.5 c. Sugar
1 5 oz. can of Nestle Carnation Evaporated Milk
2 Large Eggs
1 Unbaked pre-made 9 inch pie shell
1 ungreased pie plate
Directions:
Preheat oven to 425 F for 15 minutes. Then reduce temperature to 350 F.
Lay the pie shell in your ungreased pie plate. Be sure to push it down so it forms around the plate.
Mix together well pumpkin pie puree evaporated milk and eggs.
Pour into pie shell, I braided the crust and cut out three hearts from the leftover pie shell I had.
Preheat oven to 425 F for 15 minutes. Then reduce temperature to 350 F.
Lay the pie shell in your ungreased pie plate. Be sure to push it down so it forms around the plate.
Mix together well pumpkin pie puree evaporated milk and eggs.
Pour into pie shell, I braided the crust and cut out three hearts from the leftover pie shell I had.
Bake for 50-60 minutes or until your knife comes out clean after checking center of pie.
Once the pie is done baking cool for 2 hours preferably on a wire rack.
Serve right away or refrigerate. You can top with whipped cream if desired. Enjoy!! :)
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