|
Pungent Pumpkin Pie
Makes 8 servings
|
|
|
|
|
|
Ingredients
|
|
|
Prepared pie crust for one 9-inch pie
|
|
1
|
(16-ounce) can pumpkin
|
|
1
|
(12-ounce) can evaporated milk
|
|
2
|
eggs
|
|
3/4
|
cup packed brown sugar
|
|
2
|
teaspoons Original TABASCO® brand Pepper Sauce
|
|
1-1/2
|
teaspoons ground cinnamon
|
|
1/2
|
teaspoon ground nutmeg
|
|
1/2
|
teaspoon ground ginger
|
|
|
Whipped cream
|
|
1/4
|
cup chopped pecans
|
|
|
|
|
|
|
|
|
|
Preheat oven to 400°F. Place pie crust in 9-inch pie plate; flute edge of crust.
|
|
Combine pumpkin, evaporated milk, eggs, brown sugar, TABASCO® Sauce, cinnamon, nutmeg and ginger in large bowl; beat with electric mixer at medium speed until well blended. Pour into prepared crust. Bake 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack. To serve, top pie with large dollop of whipped cream; garnish with pecans.
|
|
|
|
© McIlhenny Company (TABASCO® brand Pepper Sauce)
|
|
|
|
|
|
|
|
|
Click here for printable version