INGREDIENTS:
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin
- 1 1/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 2 eggs, beaten
- 1 pie crust
DIRECTIONS:
Heat oven to 425°. In large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°; bake 40-50 minutes longer or until knife inserted near center comes out clean. Cool for 2 hours. Serve or refrigerate until serving time. Top with whipped cream or serve warm with vanilla ice cream. Store in refrigerator.
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