Pumpkin Wine Pie

Name: Pumpkin Wine Pie
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: International
Ingredients: 15 ounces canned pumkin; 12 ounces canned evaporated milk; 2 eggs; 1 tsp ground cinamon; ¼ tsp ground nutmeg; ¼ tsp ground clove; 2 tbsp Barefoot Moscato; ¼ cup brown sugar; ¼ cup honey; 2 tsp vanilla extract; 1 9 inch pie crust

Over a year ago 3,017 views

Cook: 45 mins

Serves: 6

Dessert

Ingredients

15 ounces canned pumkin
12 ounces canned evaporated milk
2 eggs
1 tsp ground cinamon
¼ tsp ground nutmeg
¼ tsp ground clove
2 tbsp Barefoot Moscato
¼ cup brown sugar
¼ cup honey
2 tsp vanilla extract
1 9 inch pie crust

Accompaniment

Description

The best way to end your thanksgiving meal and with an added kick.

Method

1
Preheat oven to 400°F.
In a medium sized mixing bowl, mix together the pumpkin, milk and egg yolks.
To this add the cinnamon, nutmeg, cloves, Moscato, sugar, honey, and vanilla extract.
In another bowl, whisk the egg whites to soft peaks.
Fold together both mixtures and pour into a 9-inch piecrust.
Bake for 10 minutes, then reduce heat to 350°F and bake an additional 25 to 35 minutes, until pie filling is set and pie crust edges are browned.
Serve at room temperature.