Classic Pumpkin Pie With A Twist |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Libby's classic pumpkin pie recipe with a few twists of my own to make it special. Try them in your next pumpkin pie and taste the difference! Ingredients:
2 large eggs |
3/4 cup granulated sugar - my twist - use packed brown sugar |
1 teaspoon ground cinnamon |
1/2 tsp. salt |
1/2 tsp. ground ginger |
1/4 tsp. ground cloves |
1/4 tsp. ground nutmeg - my twist |
1/2 tsp. finely grated and minced orange zest - my twist |
1 can (15 oz.) pumpkin |
1 can (12 fl. oz.) evaporated milk |
1 unbaked 9-inch (4-cup volume) deep-dish pie shell |
whipped cream (optional - not in my world! try adding a little vanilla or cinnamon) |
Directions:
1. Preheat oven to 425° F.
2. Beat eggs in large bowl. Mix sugar, cinnamon, salt, ginger, cloves, nutmeg, and orange zest in small bowl. Stir into eggs and mix well. Mix in pumpkin. Gradually stir in evaporated milk.
3. Pour into pie shell.
4. Bake 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.
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