Happy Fall! I am so excited because my family is coming to my house to eat dinner for the first time since I got married! Since I am hosting them tonight I thought I would make something special. The good thing about this pumpkin pie is it looks beautiful but it tastes better! See below for the recipe!
What you need:
- 3/4 cup granulated sugar.
- 1 teaspoon ground cinnamon.
- 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
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.
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.
To make the leaves around the edge I just used the extra deep dish pie shell and used a leaf cookie cutter and laid them on top of the pie!
Enjoy!
xoxo,
Skyler
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