1 1/4 C. cooked pumpkin (fresh is best)
3/4 C. white sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 tsp. cinnamon
1 tsp. flour
1/2 tsp. pumpkin spice
2 eggs, lightly beaten
1 C. evaporated milk
1 Tbs. water
1 tsp. vanilla
1-9" pastry shell (unbaked)
Directions:
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, vanilla and mix. Pour into pie crust and bake in a 425 degree oven for 15 min. Reduce heat and bake at 350 for 35 min. or until set. ( I cover edges with a pie pastry cover to avoid over browning crust).
3/4 C. white sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 tsp. cinnamon
1 tsp. flour
1/2 tsp. pumpkin spice
2 eggs, lightly beaten
1 C. evaporated milk
1 Tbs. water
1 tsp. vanilla
1-9" pastry shell (unbaked)
Directions:
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, vanilla and mix. Pour into pie crust and bake in a 425 degree oven for 15 min. Reduce heat and bake at 350 for 35 min. or until set. ( I cover edges with a pie pastry cover to avoid over browning crust).
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