Recipe courtesy of mrs.jen&dave
Ingredients:
* 3/4 cup granulated sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1/8 - 1/4 cup molasses (I use the Brer Rabbit brand in full flavor)
* 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
* 1 can (12 fl. oz.) Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)
Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in molasses (start with a little and then use up to 1/4 cup). 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.
Ingredients:
* 3/4 cup granulated sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1/8 - 1/4 cup molasses (I use the Brer Rabbit brand in full flavor)
* 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
* 1 can (12 fl. oz.) Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)
Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Stir in molasses (start with a little and then use up to 1/4 cup). 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.
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