| 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" <[email protected]> on Dec 23, 1997
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