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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A great use for fresh pumpkin, sure to top of any fall meal. Ingredients:
1-1/2 cups cooked pumpkin |
3/4 cups sugar |
1/2 teaspoon salt |
1/2 teaspoon to 1 teaspoon ginger |
1/4 to 1/2 teaspoon nutmeg |
1/4 to 1/ teaspoon cloves |
1 to 1-1/2 teaspoons cinnamon |
3 eggs, slightly beaten |
1 6-ounce can (3/4 cup) evaporated milk |
1 cup whole milk |
1 plain pastry crust for 9-inch pie pan |
whipped cream (yes, in a can if time doesn't permit homemade...no one is watching you!!!) |
Directions:
1. Combine pumpkin, sugar, salt and all spices and blend.
2. Add eggs and milks.
3. Mix throughly.
4. Pour ingredients into a 9-inch pastry lined pie pan.
5. Bake in a 450 degree oven for 10 minutes, then turn oven down to 325 degrees and continue baking for 40-50 minutes, or until mixture doesn't adhere to a knife.
6. Cool and serve with a dollop of whipped cream.
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