| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tabasco |
8 |
Servings |
INGREDIENTS
|
|
Prepared pie crust for one 9-inch pie |
| 1 |
cn |
(16 oz) pumpkin |
| 1 |
cn |
(12 oz) evaporated milk |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Packed brown sugar |
| 2 |
ts |
TABASCO® pepper sauce |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground ginger |
|
|
Whipped Cream |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
Place pie crust in 9-inch pie plate. Make decorative edge.
Preheat oven to 400°F. In large bowl, combine pumpkin, evaporated milk,
eggs, brown sugar, TABASCO® pepper sauce, cinnamon, nutmeg and ginger. With
electric mixer at medium speed, beat ingredients until well mixed. Pour
pumpkin mixture into prepared crust. Bake 40 to 45 minutes until knife
inserted 1-inch from edge comes out clean. Cool pie wire rack.
To serve, top pie with a large dollop of whipped cream; garnish with
chopped pecans.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 23, 1998
A Message from our Provider:
“Shock your mom – go to church”