| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
|
|
Pastry for 9 in pie crust |
|
|
Beaten egg |
| 1 |
c |
Dark brown sugar |
|
|
Pinch of salt |
| 1 |
tb |
All purpose flour |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Grated nutmeg |
| 3 |
|
Eggs, beaten |
| 1 |
c |
14 oz mashed cooked pumpkin |
| 1 1/2 |
c |
Milk |
| 3 |
ts |
Brandy or rum |
|
|
Whipped cream, garnish |
INSTRUCTIONS
Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of
pastry with beaten egg. Refridgerate. To prepare filling, combine sugar,
salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten
eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill
well. Add brandy or rum to filling; pour into pie shell. Bake at 450
degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for
1/2 hour
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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