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Harvest Pumpkin Pie

Ingredients

  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 2 cups pumpkin (16 oz. can)
  • 5 oz. can evaporated milk (2/3 cup)
  • 2 eggs, beaten
  • 8 -oz. (3 cups) La Creme whipped topping
  • 1/2 cup chopped pecans
  • 1/2 cup dairy sour cream
  1. Heat oven to 425º
  2. In large bowl, combine 1st 7 ingredients. Blend well.
  3. Thaw & fold in 1 1/2 cups whipped topping. (reserve remaining topping for later) and fold in nuts.
  4. Pour into piecrust (Pillsbury, of course, fixed according to directions for single crust pie). Bake at 425F for 15 minutes. Reduce oven temperature to 350F & continue baking for 40 to 45 minutes until knife inserted in center comes out clean. Cool.
  5. In small bowl, fold sour cream into remaining whipped topping. Dollop on cooled pie just before serving.

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