CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
American |
Pies & past, Pumpkin |
8 |
Servings |
INGREDIENTS
16 |
oz |
Pumpkin, canned — solid |
|
|
Pack |
2 |
tb |
Flour |
1/2 |
ts |
Ground cinnamon |
1/2 |
ts |
Ground nutmeg |
1/2 |
ts |
Ground ginger |
1 |
tb |
Butter or margarine — |
|
|
Softened |
1 |
c |
Sugar |
1 |
c |
Milk |
2 |
tb |
Maple syrup |
2 |
|
Eggs |
1 |
|
9 inch pie shell — unbaked |
|
|
Whipped cream — optional |
INSTRUCTIONS
In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter,
sugar, milk, syrup and eggs; mix well. Pour into the pie shell. Bake at 425
for 15 minutes. Reduce heat to 350 degrees and continue baking for about 45
minutes or until a knife inserted near the center comes out clean. Cool to
room temperature. Refrigerate. Garnish with whipped cream if desired.
Recipe By : WCBANTA@american. edu (WC Banta)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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