On 22 Dec 2005 07:17:47 -0800, "cheyjohn" >
wrote:

> The best Pecan pie I ever made had canned milk in it. People who didn't
> care for PP, even loved it! I think it was on the back of a PET milk
> can, but misplaced the label I was saving. I search the website with
> no luck, so I am thinking I may be wrong about the milk brand/type.
> Does anyone know the recipe I am writing about and have it to share?
> Thanks so much!

* Exported from MasterCook *

Libby's Famous Pumpkin Pie

Recipe By :Libby's
Serving Size : 8 Preparation Time :0:12
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs -- slightly beaten
15 oz canned pumpkin
12 ounces evaporated milk -- undiluted
1 pie crust (9 inch) -- unbaked

MIX sugar, salt, cinnamon, 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 425° F. oven for 15 minutes. Reduce temperature to
350°F.; 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.

NOTE:
Do not freeze, as this will cause the crust to separate from the
filling

1 3/4 teaspoons pumpkin pie spice may be substituted for cinnamon,
ginger and cloves; however, the taste will be slightly different.

FOR 2 SHALLOW PIES:
Substitute two 9-inch (2-cup volume) pie shells. Bake in preheated
425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for
20 to 30 minutes or until pies test done.

Source:
"www.verybestbaking.com"
Start to Finish Time:
"0:50"


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