| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Dessert |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1 |
tb |
Packed golden brown sugar |
| 2 |
ts |
Cinnamon |
| 3/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
| 1 |
c |
Pumpkin (16oz) |
| 3/4 |
c |
Whipping cream |
| 1/2 |
c |
Sour cream |
| 3 |
lg |
Eggs (beaten to blend) |
|
|
Optional but super |
| 1/4 |
c |
Apricot preserves |
INSTRUCTIONS
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps
and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour
into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and
center is almost set. Note; I put a ring of foil around crust edge to
prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie... Spread apricot preserves over bottom of
9 inch pie crust then pour prepared filling into the pie crust. and bake as
directed. The apricot and pumpkin combination is absolutely delicious.
Submitted by marina
Posted to MC-Recipe Digest V1 #234
Date: Thu, 3 Oct 1996 18:12:45 +0000
From: Marina <[email protected]>
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