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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pie Evaporated Milk Pumpkin Pie Recipe

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This recipe for Pie Evaporated Milk Pumpkin Pie is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
baked pie crust
1 cup firmly packed brown sugar
2 tablespoon all purpose flour
2 1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 large egg
1 (15 oz.) can pumpkin
1 (12 oz.) can PET Evaporated Milk
whipped cream
Directions:
Directions:
PREPARE recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
Heat oven to 375°F.
MIX brown sugar, flour, pumpkin pie spice and salt in large bowl. Add egg, pumpkin and evaporated milk. Beat until smooth. Pour into pie crust.
BAKE 50 to 55 minutes or until knife inserted one-inch from edge comes out clean.
Cool. Serve topped with whipped cream.
Instead of pumpkin pie spice, the following mixture may be used: 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves

 

 

 

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