| 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"
<mpaloff@1starnet.com> on Oct 27, 1998, converted by MM_Buster v2.0l.
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