| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Browned, strained pumpkin |
| 2 |
tb |
All purpose flour |
| 1 |
c |
Brown sugar |
| 2 |
c |
Milk |
| 1 |
c |
Carnation 2% canned milk |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Nutmeg |
| 2 |
|
Eggs, beaten |
INSTRUCTIONS
This recipe calls for browned pumpkin which is accomplished by buttering a
heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat,
stirring and turning so all parts dry properly. Keep this up til it is
reduced to 1 1/2 cups. It will be slightly browned.
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar
and stir til thoroughly mixed. Add spices and eggs and beat well. Scald
milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture
Beat together til well mixed.
Place mixture in a greased casserole and place it in a larger casserole
with hot water that comes half way up the outside of inner casserole. Place
in a 325 F oven and oven poach til a knife comes out clean when tested.
Serve hot or cold.
This is actually my pumpkin pie filling, but I prefer it without the pastry
and it is better for me. No great amount of fat in this one.
HP
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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