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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from lemonade*stand on BabyCenter site for someone with egg sensitivity Ingredients:
2 cups canned pumpkin |
3/4 cup light brown sugar, firmly packed |
1 1/2 cups water |
6 1/2 tablespoons cornstarch |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 teaspoon ground ginger |
1 baked 9 inch pie shell |
Directions:
1. Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.
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