| 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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