Oct 28, 2007 9:20 am US/Central
Ginny's Pumpkin Pie Recipe
Not only does this look better than traditional recipes, I think it tastes better too! Dress up your pie by "texturizing" the surface so it looks like a pumpkin. We have cut the amount of evaporated milk in half so it holds the design through baking. The flavor is also more rich and satisfying. All in all, a very special pie that will impress!
3/4 c. sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 small can (5 fl. oz. ) evaporated milk
1 unbaked 9-inch pie shell
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour mixture into pie shell.
Draw pumpkin design on surface of pie using a spoon or small spatula.
Bake in preheated 425 degree oven for 15 minutes. Reduce temp to 350 degrees, bake 30-40 minutes or until knife near center comes out clean. Cool on wire rack for 2 hours. Enjoy! Refrigerate any leftovers.
Note: Dress up your pie with left-over crust. Cut leaf designs with shaped cookie cutters and make vines by cutting narrow strips of crust. Arrange them (flat or realistically twisted) on a cookie sheet and bake separately, about 20 minutes or until desired brownness. Arrange on cooled pie.
Provided by Ginny Bean, publisher of Ginny's catalog and Ginnys.com.
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