Pungent pumpkin pie
8 Servings
Ingredients
| Quantity | 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 |
Directions
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