Last year found out that of course she would be able to, because - drum roll please - basically it all came from a can. Can honestly say that i didn't think something that good could come from a can. They work at an American Military base in Germany (which is basically like a mini America in Germany) so they we're able to get me the main ingredients so that I would be able to make it myself and it was so easy!!
Usually I don't bake with canned ingredients but in this case I really wanted to!
So if you are able to get the ''real'' ingredients (the two last ones listed below) you won't even need this blog post to tell you how to make it, because it all says how to right there on the back of the can.
What you need for the crust:
3 tablespoons water
What you need for the filling:
1.7dl granulated sugar
1 teaspoon ground cinnamon
Half a teaspoon salt
Half a teaspoon ground ginger
1/4 ground cloves
2 large eggs
425 grams of LIBBY'S 100% pure pumpkin (or any other type of pumpkin puree).
340 grams of NESTLE CARNATION® Evaporated Milk (or any type of evaporated milk).
Step1: Preheat your oven to 175 degrees Celsius.
Step2: Make the pie crust, Mix the ingredients together and roll it out on a flat surface, and place it in a baking pan (preferably one with removable sides). Make sure that the dough goes up about two or three cm on the sides of the pan depending on how wide your pan is. Make little holes in the bottom of the crust with a fork and then put it in the oven for about 10 minutes. Take it out and let it cool.
Step3: mix your dry ingredients together (sugar, cinnamon, salt, ginger and cloves).
Step4: beat the eggs and then add the dry mixture. Add the pumpkin puree and then the evaporated milk (but don't add the evaporated milk all at once do it gradually).
Step5: Pour the mixture into the pie crust and bake it for 40 to 50 minutes (you should be able to stick a knife into the middle and it should come out clean).
Step6: Let it cool and serve it with whipped cream or coolwhip (coolwhip is the best if you ask me!).