 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
From the Moosewood Cookbook with no variation. Our family has a controversy about 'pumpkin' pie vs. 'punkin' pie. This recipe comes closest to the PUNKIN pie my father remembers from childhood. I imagine it's the hint of molasses that makes the difference. Ingredients:
3 cups pumpkin puree |
3/4 cup honey |
2 tablespoons molasses |
1/4 teaspoon ground cloves |
3 teaspoons cinnamon |
1 1/2 teaspoons ginger |
1 teaspoon salt |
4 eggs, slightly beaten |
1 (12 ounce) can evaporated milk |
Directions:
1. Mix in order given.
2. Pour into whole wheat pie shell and bake 10 minutes at 450, then 40 minutes at 350, or till set.
3. Variation: for a delicious pmpkin pudding, omit pie shell. Bake filling in buttered baking dish and serve with vanilla ice cream or heavy cream.
|
|