| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Pies, Pumpkin |
1 |
Serving |
INGREDIENTS
| 3 |
|
Eggs; divided |
| 1 |
c |
Canned solid pack pumpkin |
| 1 |
c |
Sugar; divided |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
| 2/3 |
c |
Karo light or dark syrup |
| 2 |
tb |
Butter; melted |
| 1 |
ts |
Vanilla |
| 1 |
c |
Coarsely chopped pecans |
|
|
Or walnuts |
| 1 |
|
Deep dish pie crust* |
INSTRUCTIONS
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a
cookie sheet. Pour filling into frozen crust, bake on cookie sheet.
Preheat oven to 350. In small bowl, combine one egg, pumpkin, 1/3 cup
sugar, cinnamon, ginger and cloves. Spread evenly in bottom of pie
crust. In medium bowl, beat remaining two eggs, slightly. Stir in corn
syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir
in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or
until filling is set around edge. Cool completely on wire rack. By "Lloyd
A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Posted to recipelu-digest Volume 01 Number 308 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 26, 1997
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”