15oz can Pumpkin puree Libby's 100% Pure (not pumpkin pie filling!)
1cup Evaporated MilkNestle Carnation preferred
14oz Sweetened Condensed MilkNestle Carnation
½ teaspoonground ginger
2 TBScorn syrup (optional)Karo clear
1 unbaked pie shell(I used Pillsbury's prepared pie crust.)
whipped cream (for garnish)
Preheat oven to 425 degrees.
Add your own pie crust or a refrigerated pie crust to a 9" pie pan and crimp edges. Keep in refrigerator until ready to fill.
Mix the spices and salt into small bowl and set aside.
Beat the eggs by hand in a bowl and set aside.
In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk. Stir in the eggs and mix well.
Pour pie filling into an unbaked, deep-dish, 9" pie shell.
Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil ior pie crust covers if the crust begins to get too brown.
Cool pie completely, then refrigerate. Serve with whipped cream.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.