El Paso Pumpkin Pie (w/ tequila)

By á-47

Ingredients

• 2 eggs, lightly beaten
• 1 can (16 oz.) solid pack pumpkin
• 3/4 cup sugar
• 1/2 tea. salt
• 1 tea. ground cinnamon
• 1/2 tea. ground ginger
• 1/4 tea. ground cloves
• 1 1/2 cups evaporated milk
• 1 Tbsp. Kahlua
• 2 Tbsp. tequila
• 2 (9") pie shells
• .
• .
• EL PASO PIE TOPPING
• 1/2 pint whipping cream
• 2 Tbsp. sugar
• 1 Tbsp Kahlua

Preparation

Step 1

Thoroughly mix all ingredients together and pour into pie crusts. Bake in a 425 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes or until a knife inserted in the center of the pie comes out clean.

Let cool to room temperature and servie garnished with El Paso Pumpkin Pie Topping.

Pie topping: Whip cream until it starts to form peaks. Stir in sugar and kahlua and beat again until the cream forms stiff peaks. Serve a dollop of whipped cream on each piece of pie.