This is a family favorite recipe- a lighter, less rich version of pumpkin pie. It tastes best cold topped with a dab of whipped cream.
1/2 tsp. Salt
2/3 c. Sugar
1 rounding Tbsp. Flour
1/2 tsp. Nutmeg
1/4 tsp. Clove
1 tsp. Cinnamon
3 eggs, slightly beaten
1 1/4 c. pumpkin
2 c. milk
(Makes 9” pie)
Sift together in bowl: salt, sugar, flour and spices, add beaten egg. Mix in pumpkin and stir in heated milk gradually. Bake at 450 for 15 minutes. Then turn to 350 until solid (approx. 30 minutes more)
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