Pungent Pumpkin Pie

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

Place pie crust in 9-inch pie plate. Make decorative edge.

Preheat oven to 400 degrees 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.

Pungent Pumpkin Pie printer friendly version located here. (Just the recipe. Nothing else.)
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