1 1/2 c canned or mashed cooked Pumpkin
3/4 c Sugar
1/2 tsp Salt
1/2 to 1 tsp Ginger
1 to 1 1/4 tsp Cinnamon
1/4 to 1/2 tsp Nutmeg
1/4 to 1/2 tsp Cloves
3 slightly beaten Eggs
1 1/4 c Milk
1 6-oz can (2/3 c) Evaporated Milk
Preheat oven to 400 DF
Thoroughly combine pumpkin, sugar, salt, and spices. Add eggs, milk, and evaporated milk; blend.
Pour into 9 inch pastry-lined piepan (have edges crimped high). Bake in hot oven (400) 50 minutes or until knife, inserted halfway between center and edge, comes out clean.
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