Pungent Pumpkin Pie

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  • 1 unbaked 9-inch prepared pie crust
  • 1 (16-ounce) can pumpkin
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Whipped cream
  • 1/4 cup chopped pecans


Place pie crust in a 9-inch pie plate and crimp edges. Preheat oven to 400°F.

In a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, TABASCO® 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 or until a knife inserted 1 inch from edge comes out clean. Cool pie on a wire rack. To serve, top with whipped cream and sprinkle with pecans.

Makes 8 servings.

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