Ingredients:

Prepared pie crust for one 9-inch pie

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated milk

2 eggs

3⁄4 cup packed brown sugar 

2 teaspoons hot sauce

1 1⁄2 teaspoons ground cinnamon

1⁄2 teaspoon ground nutmeg 

1⁄2 teaspoon ground ginger

Whipped cream

1⁄4 cup chopped pecans

 

Directions:

Preheat oven to 400°F.

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

Combine pumpkin, evaporated milk, eggs, brown sugar, Tabasco sauce, cinnamon, nutmeg and ginger in large bowl. With electric mixer at medium speed, beat ingredients until well mixed. Pour pumpkin mixture into prepared pie crust. Bake 40 to 45 minutes until knife inserted one inch from edge comes out clean. Cool pie on wire rack.

To serve, top pie with a large dollop of whipped cream; garnish with chopped pecans.

 

Makes 8 servings.