Pungent pumpkin pie

Yield: 8 Servings

Measure Ingredient
Prepared pie crust for one 9-inch pie
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
2 larges Eggs
¾ cup Packed brown sugar
2 teaspoons TABASCO® pepper sauce
1½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
½ teaspoon Ground ginger
Whipped Cream
¼ cup Chopped pecans

Place pie crust in 9-inch pie plate. Make decorative edge.

Preheat oven to 400øF. In large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, TABASCO® pepper sauce, cinnamon, nutmeg and ginger. With electric mixer at medium speed, beat ingredients until well mixed. Pour pumpkin mixture into prepared crust. Bake 40 to 45 minutes until knife inserted 1-inch from edge comes out clean. Cool pie wire rack.

To serve, top pie with a large dollop of whipped cream; garnish with chopped pecans.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998

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