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(as stolen from a Libby's can) and then modified |
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| 1/2 | teaspoon | Ground Ginger | |
| 1 | Can #1, (10-16 oz) | Pumpkin | |
| 1/4 | teaspoon | Ground Cloves | |
| 1 | Can #1, (10-16 oz) | Nestle's Carnation Evaporated Milk | |
| 1 | teaspoon | Ground Cinnamon | |
| 1/2 | teaspoon | Salt, Sea | |
| 6 | Ounce | Light Brown Sugar | (3/4 cup) or (white sugar) |
| 2 | Large | Eggs | |
| 1 | 9 Inch | Pie Shells (unbaked) | |
| 2 | teaspoon | Wilde's sTOOpid Warm Pepper Paste |
| Preheat oven to 425 in at least a 6 cup bowl mix sugar, salt, cinnamon, ginger, cloves. Beat in eggs. Stir in pumpkin ( and Pepper paste ). Gradually stir in evaporated milk. Beat mixture until smooth. Put pie shell in nine inch pan ( then if you want you can put in oven for about 2 minutes ) Pour mixture into shell and bake at 425 for 17 minutes, then reduce heat to 350 and continue baking for 40 - 50 minutes, until toothpick inserted in center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate ( do not freeze ) Serves about 8 |