| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
St. Louis |
Post2 |
8 |
servings |
INGREDIENTS
| 2 |
c |
Mashed cooked pumpkin |
|
|
(or one 15-ounce can of pumpkin) |
| 2 |
c |
Milk |
| 3 |
lg |
Eggs |
| 1/2 |
c |
Brown sugar -; (packed) |
| 1/2 |
c |
Molasses |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1 |
|
Ten-inch pastry shell with |
|
|
Edges crimped high |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine pumpkin, milk, eggs, brown sugar,
molasses, cinnamon, ginger, nutmeg, allspice and salt; beat until well
blended. Pour into pastry shell. Bake until center is almost firm, about 50
to 55 minutes. Let cool. Yield: 8 servings.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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