| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Honey, Lu’s recipe, Pies, Posted to r, Pumpkin | 8 | Servings | |
INGREDIENTS
| 16 | oz | Pumpkin puree |
| 1 | c | Evaporated skim milk |
| 3/4 | c | Honey |
| 3 | Eggs; slightly beaten | |
| 2 | tb | Flour |
| 2 1/2 | ts | Ground cinnamon |
| 1 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| Pastry for single (9-in.) pie crust | ||
| Honey Whipped Cream |
INSTRUCTIONS
1. Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended. 2. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean. 3. Top with Honey Whipped Cream, if desired. Honey Whipped Cream: Beat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups. NOTES : Tried on Oct 10/97. Very good. Changed recipe to omit rum extract, increased ginger and cinnamon, and added cloves. Used real puree not canned, and changed milk to skim. Recipe by: RecipeLu Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Oct 17, 1997
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”