 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
|
I use a whole wheat crust. This allows for more accuracy in figuring out if I'm overfeeding my Thanksgiving guests. Ingredients:
1 (15 ounce) can canned pumpkin puree |
1 (12 fluid ounce) can evaporated milk |
3/4 cup granulated sugar |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon allspice |
2 large eggs |
Directions:
1. Preheat oven to 425°.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into a 9-inch round baking dish or pie plate and place in oven for 15 minutes.
7. Reduce heat to 350° and bake for another 35- 50 minutes or until tester comes out clean.
8. Let cool and serve, or refrigerate.
|
|