| Pumpkin Pie Ingredients 1 recipe Pastry for Single-Crust Pie (see below) 1 15-ounce can pumpkin 2/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 slightly beaten eggs 1 5-ounce can (2/3 cup) evaporated milk 1/2 cup milk Directions Prep Time: 25 minutes Cooking Time: 50 minutes Prepare and roll out Pastry for Single-Crust Pie Line a 9-inch pie plate with the pastry Trim to 1/2 inch beyond edge of pie plate Fold under extra pastry; crimp edge as desired For filling: combine pumpkin sugar cinnamon ginger and nutmeg Add eggs Beat lightly with a rotary beater Or fork just until combined Gradually stir in evaporated milk and milk mix well Place the pastry-lined pie plate on the oven rack Carefully pour filling into pastry shell Tip: To prevent over-browning, cover edge of the pie with foil Bake in a 375 º oven for 25 minutes Remove foil if you utilized the tip from above! Bake about 25 minutes more or until a knife inserted near the center comes out clean Cool on a wire rack Taste of the Tunnels Index Page |
| Sweet Potato Pie Ingredients 2 15 oz cans of drained sweet potatoes 1/2 cup Light Mayonnaise 1/2 cup packed light brown sugar 1 1/2 teaspoons pumpkin pie spice 1/2 cup evaporated milk 1 (9-inch) unbaked deep-dish pie crust you may substitute frozen pie crust* Directions Preheat oven to 375°F With electric mixer beat first 4 ingredients until smooth Blend in evaporated milk Pour into pie crust. Bake 45 minutes or until knife inserted 3' from edge comes out clean Cool on wire rack *TO USE PREPARED FROZEN PIE CRUST Do not thaw Preheat oven and a non-insulated cookie sheet Pour filling into frozen crust; bake on cookie sheet Taste of the Tunnels Index |
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