PUNGENT PUMPKIN PIE yield: 8 servings

Ingredients   Weight   Measure               Prepared pie crust for 9" pie 1 ea.   Pumpkin, canned 16 oz. 1 can   Evaporated milk, canned 12 oz. 1 can   Eggs, large 2 ea.   Brown sugar, packed 3/4 cup   Original TABASCO® brand Pepper Sauce 2 tsp.   Cinnamon, ground 1-1/2 tsp.   Nutmeg, ground 1/2 tsp.   Ginger, ground 1/2 tsp.   Whipped cream, for garnish as needed   Pecans, chopped, for garnish 1/4 cup

Method

1		Place pie crust in 9" pie plate. Make decorative edge.
2		Preheat oven to 400°F. In large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, Original TABASCO® brand 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" from edge comes out clean. Cool pie on wire rack.
3		To serve, top pie with a large dollop of whipped cream; garnish with chopped pecans.