Wednesday, January 2, 2013
4:38 PM | 
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Libby Pumpkin Pie - How To Video Clips. Duration : 3.87 Mins.
Always wanted to try this - so when I was in America, I picked up a can :-) Ingredients 3/4 cup caster sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs - Please use cage free eggs 1 can 450G LIBBY'S® 100% Pure Pumpkin or 450g of Pumpkin which has been cooked(steam or oven) mashed and well drained 1 can 420g Evaporated Milk 2 baked 2-cup volume) pie shell or a 1 deep dished pie shell Whipped cream to serve MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 230c oven for 15 minutes. Reduce temperature to 180c bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Always wanted to try this - so when I was in America, I picked up a can :-) Ingredients 3/4 cup caster sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs - Please use cage free eggs 1 can 450G LIBBY'S® 100% Pure Pumpkin or 450g of Pumpkin which has been cooked(steam or oven) mashed and well drained 1 can 420g Evaporated Milk 2 baked 2-cup volume) pie shell or a 1 deep dished pie shell Whipped cream to serve MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 230c oven for 15 minutes. Reduce temperature to 180c bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Labels:
Pumpkin
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