| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Salt |
| 1 |
c |
Strained cooked or canned pumpkin |
| 1 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 |
|
Egg white |
| 1 |
|
9" unbaked pastry shell |
INSTRUCTIONS
Temp 425 Time 45 minutes
Mix sugar, cinnamon, nutmeg, cloves, ginger and salt. Combine with pumpkin;
add milk. Beat 2 eggs and 1 egg yolk well; add. Beat 1 egg white stiff;
fold in. Pour into pastry shell
There you go. The pumpkin will be a lighter color than normal if you are
using fresh pumpkin not canned.
Posted to Bakery-Shoppe Digest V1 #468 by "glenn r. goble"
<grgbob@digital.net> on Dec 23, 1997
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