Espresso Pumpkin Pie

We've decided that we are going to have a somewhat untraditional Thanksgiving meal this year. My hubby and my sister who lives away are both working on Thanksgiving day, and it's going to be just the two of us and the dogs, so it seemed fitting. We are not doing any of the turkey-gravy-stuffing-cranberry sauce business. When I was relieved from the pressure of cooking, I suddenly felt like making something. Isn't that interesting?

Good for drinking, great for cooking.

Looks like an ordinary pumpkin pie.

Espresso Pumpkin Pie

1 can (15 oz) pumpkin
1 can (14 oz) Eagle Brand sweetened condensed milk
2 eggs
1 Tbsp instant ground espresso 
1/2 tsp nutmeg
1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 frozen pie crust
Chocolate, shaven for garnish
Reddi Wip, as much as you like!

Nicely tanned and waiting to be devoured...

In a bowl, mix all of the ingredients except for the last three on the list and pour it in a pie crust. Bake at 420 degrees for 15 minutes, bake another 35-40 minutes at 350 degrees. Insert a knife in the filling and make sure it comes out clean. Let it cool. Serve it with Reddi Wip and shave chocolate on top with a vegetable peeler. 



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