Thanks to the incredible convenience of
canned pumpkin, we can enjoy pumpkin pie year-round!
Tawny Pumpkin Pie
- 1 1/4 cup canned pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 large eggs, slightly beaten
- 2 tablespoons water
- 1 unbaked 9-inch pie shell
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 1 cup evaporated milk
- 1/2 teaspoon vanilla extract
- Combine pumpkin, sugar, salt, spices and
flour in mixing bowl. Add eggs, mix well. Add evaporated milk,
water and vanilla; mix. Pour into pie shell.
- Bake at 400°F (205°C) for 45 to
50 minutes or until a knife inserted near the center comes out
clean. Cool on rack.
Makes 6 servings.
Recipe provided courtesy of The
Canned Vegetable Council.
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