1-3/4 cups cooked pumpkin/squash from Hellerick’s Family Farm
1 cup sugar
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon ground cloves
2 eggs, beaten
1 (13 oz can evaporated milk
Combine pumpkin, sugar and spices in a large bowel. Blend in eggs and milk. Pour into a 9” pie pan lined with an unbaked pastry shell. Bake in hot oven (425) for 15 minutes. Then lower temperature to 350 for 45 minutes. Pie is done with knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped cream and ice cream.
1 cup sugar
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon ground cloves
2 eggs, beaten
1 (13 oz can evaporated milk
Combine pumpkin, sugar and spices in a large bowel. Blend in eggs and milk. Pour into a 9” pie pan lined with an unbaked pastry shell. Bake in hot oven (425) for 15 minutes. Then lower temperature to 350 for 45 minutes. Pie is done with knife inserted halfway between center and edge comes out clean. Cool. Serve with whipped cream and ice cream.
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