Pumpkin Pie
Portion Size: 1 slice, 1/8 pie
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups canned pumpkin | |
| 1½ evaporated skim milk | Undiluted |
| ½ cup sugar | |
| ¼ cup brown sugar | |
| ½ teaspoon salt | |
| 1 teaspoon cinnamon | |
| ½ teaspoon ginger | |
| ¼ teaspoon nutmeg | Or all-spice |
| ⅛ teaspoon clove | |
| 2 slightly beaten eggs | |
| nondairy whipped topping | |
| 1 nine-inch pie shell |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine pumpkin, evaporated milk, sugar, brown sugar, salt, cinnamon, ginger, nutmeg, clove and eggs. | |
| 2 | Mix until well blended. | |
| 3 | Pour the mixture into the pie shell. | |
| 4 | Bake 15 minutes at 425°F, and then reduce heat to 350°F. | |
| 5 | Bake about 45 minutes longer or until an inserted knife comes out clean. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 6 | If the crumb crust is becoming too brown, protect with a foil covering. | |
| 7 | Let cool in the refrigerator for at least 2 hours. Top with nondairy whipped topping. | Chilled internal temperature maintained at 41°F. |
Posted in Desert Recipes
