| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Pies, Vegetables, Desserts, Microwave |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Dark brown sugar, firmly packed |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground allspice |
| 16 |
oz |
Can cooked pumpkin |
| 14 |
oz |
Can evaporated milk |
| 1 |
|
Baked 9-inch pastry shell (in a non-metallic pie pan) |
INSTRUCTIONS
1. In a large mixing bowl combine all ingredients, except pastry shell, and
beat until well combined. 2. Pour pumpkin mixture into pastry shell. If
there is too much filling for the shell, the remaining filling may be
cooked in cups. 3. Heat, uncovered, in Microwave Oven 4 minutes or until
edges begin to set. 4. Carefully move the cooked portions toward the
center. 5. Heat, uncovered, in Microwave Oven an additional 6 minutes or
until a knife inserted in the center comes out clean Cool before serving.
Variation: Heat 3 or 4 custard cups of filling, uncovered, 3 to 4 minutes
or until a knife inserted in the center comes out clean.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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