| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/8 |
c |
Margarine; melted, (1/4) |
| 3/16 |
c |
Honey; (1/4) |
| 1/2 |
c |
Dark Karo syrup; (3/4), up to 2/3, up to |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 1 1/4 |
c |
Mashed pumpkin |
| 1 1/2 |
c |
Pecans – optional |
INSTRUCTIONS
If you don't use the nuts you can put in a bit more pumpkin.
Mix all ingredients and turn into a pie shell. Bake at 375 F. for 1 hour or
until firm.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
28, 1998, converted by MM_Buster v2.0l.
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