Tuesday, November 4, 2014

Pumpkin Pie

3/4 cup sugar
1 tsp cinnamon
1/2 t salt
1/2 tsp ginger
1/4 tsp cloves
2 eggs
1 1/2 cup fresh pumpkin (or other squash)
1 can (12 oz) evaporated milk
9 inch pie crust

MIX sugar, cinnamon, salt, ginger and cloves in a small bowl.
BEAT eggs in large bowl.

STIR I'm pumpkin and sugar-spice mixture.

Gradually, STIR in evaporated milk.

POUR into pie shell.

BAKE at 425* for 15 minutes.
REDUCE temperature to 350* and bake for 40-50 minutes more.
COOL 2 hours.



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