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My Mothers Pumpkin Pie

Pastry for 9-inch pie crust
2 large eggs, well beaten
3/4 cup sugar
2/3 teaspoons McCormick® Pumpkin Pie Spice
1 1/3 teaspoons cinnamon
1/3 teaspoon nutmeg
1/2 teaspoon salt
1 can (15 ounces) Libby's pumpkin
1 can (12 ounces) Carnation evaporated milk

1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust.
2. Mix eggs, sugar, spices, and salt in medium bowl until smooth. Stir in pumpkin and gradually add evaporated milk, mixing well. Pour into pie crust.
3. Bake 15 minutes. Reduce oven temperature to 350°F and continue baking 40 minutes or until knife inserted in center comes out clean. Serve warm or cold. Garnish with whipped cream sprinkled with extra pumpkin pie spice if desired. Store covered in refrigerator.

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