Name: Tawny Pumpkin Pie
Ingredients: 1 Unbaked 9" pie shell; 1 1/4 c Cooked or canned pumpkin; 3/4 c Sugar; 1/2 ts Salt; 1/4 ts Ginger; 1 ts Cinnamon; 1 ts Flour; 2 Eggs; slightly beaten; 1 c Evaporated milk; 2 tb Water; 1/2 ts Vanilla

It is an indictment on our pride to think as the created, we can question the Creator’s faithfulness. God is faithful – He’s shown it in the life of Jesus Christ and He declares it cover-to-cover in the Bible. A better question to ask is whether or not we are faithful to Him in tough times with words and actions of obedience that demonstrate it. Are we joyously and productively making the most of the trials with our faith in tact, feet on the narrow path pointed toward the Celestial City, overcoming temptations, eyes firmly fixed on Jesus Christ who is the “author and perfecter of faith” (Heb. 12:2)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	servings

INGREDIENTS

1		Unbaked 9" pie shell
1 1/4	c	Cooked or canned pumpkin
3/4	c	Sugar
1/2	ts	Salt
1/4	ts	Ginger
1	ts	Cinnamon
1	ts	Flour
2		Eggs; slightly beaten
1	c	Evaporated milk
2	tb	Water
1/2	ts	Vanilla

INSTRUCTIONS

A Farm Journal 5-star special from the country cookbook
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs;
mix well. Add evaporated milk, water, and vanilla; mix. Pour into pie
shell. Bake in hot oven (400 degrees F.) 45-50 minutes, or until knife
inserted near center comes out clean.
Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff"
<[email protected]> on Oct 27, 1998, converted by MM_Buster v2.0l.

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