| 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
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