Cornmeal Crust Pumpkin Pie

Name: Cornmeal Crust Pumpkin Pie
Ingredients: 1/4 c. white sugar; 1/2 c. brown sugar; 1/2 tsp. salt; 2 1/2 tsp. pumpkin pie spice or 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves; 2 large eggs; 1 (15 oz.) Libby's pumpkin; 1 (12 oz.) can evaporated milk; cornmeal (for crust)

8 ingredients

1 steps

Ingredients

1/4 c. white sugar
1/2 c. brown sugar
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice or 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) Libby's pumpkin
1 (12 oz.) can evaporated milk
cornmeal (for crust)

Directions

1

Mix sugars and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in evaporated milk. Pour into pie shell that has been sprayed with Pam and covered with cornmeal on bottom and all sides. Bake in preheated oven at 425° for 15 minutes. Reduce temperature to 350°. Bake 40 to 50 minutes or until toothpick comes out clean. Cool for 2 hours. Serve immediately or refrigerate.