Libby's Tweaked Pumpkin Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Though I would enjoy pumpkin pie it was never my favorite. This year while making the obligatory Thanksgiving Day pie I decided to skip the ground cloves and replace it with ground cardamom. It was awesome!!!! Ingredients:
3/4 cup granulated sugar (i used turbinado sugar) |
1 teaspoon ground cinnamon |
1/2 teaspoon salt (i used sea salt) |
1/2 teaspoon ground ginger |
1/4-1/2 teaspoon ground cardamom (i used slightly more than 1/4) |
2 large eggs |
1 (15 ounce) can pumpkin (i used libby's) |
1 (12 ounce) can evaporated milk (i used the nestle) |
1 unbaked 9-inch deep dish pie crust |
Directions:
1. Mix sugar, cinnamon, salt, ginger and cardamom (do not add any cloves) in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into unbaked pie shell.
3. 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. If whipped cream is desired top before serving.
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