INGREDIENTS:
3 eggs
2/3 cup light brown sugar
3/4 cup milk
1-1/2 cup canned mashed pumpkin
1/4 tsp. salt
1/4 tsp. ginger
1 tbsp. hot water
Nutmeg & cloves (3 shakes of each)
1 refrigerated piecrust
3 eggs
2/3 cup light brown sugar
3/4 cup milk
1-1/2 cup canned mashed pumpkin
1/4 tsp. salt
1/4 tsp. ginger
1 tbsp. hot water
Nutmeg & cloves (3 shakes of each)
1 refrigerated piecrust
HOW TO:
Beat 3 eggs to light and creamy.
Stir in brown sugar, milk and pumpkin (cooked, drained and mashed canned pumpkin).
Mix spices in 1 tbsp. of hot water.
Mix into pumpkin mix.
Turn into pastry lined pie pan.
Bake at 450 degrees for 15 minutes.
Then back at 300 degrees for 45 minutes or until custard set.
(may need more time)
Beat 3 eggs to light and creamy.
Stir in brown sugar, milk and pumpkin (cooked, drained and mashed canned pumpkin).
Mix spices in 1 tbsp. of hot water.
Mix into pumpkin mix.
Turn into pastry lined pie pan.
Bake at 450 degrees for 15 minutes.
Then back at 300 degrees for 45 minutes or until custard set.
(may need more time)