Sunday, July 28, 2013

Pumpkin Pie

It's not made from fresh pumpkins (hanging our heads in shame) - we use canned 100% pure pumpin, and buy it when it is on sale to use in breads, custards, pies, cakes, cookies and dips. Pumpkin is a fantastic source of Vitamin A (beta-carotene), low in calories and fat, and contains Vitamins C and E, Calcium, and Iron.


1 can (15 oz) pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
2 large eggs
3/4 cup sugar or spenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves


Mix dry ingredients in bowl. 

In separate bowl, beat eggs. Stir in pumpkin and dry mixture. 

Slowly stir in the evaporated milk until blended well.

Pour into shell.

Bake at 425F for 15 minutes, then reduce the temperature, and baked an additional 40-50 minutes at 350F, until inserted toothpick emerges clean.

Cool for about 2 hours. May be served at room temperature or chilled.

NOTE: it is not recommended that custard pies be frozen because the filling may separate itself from the crust.

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