Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Sugar |
1 teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
¼ teaspoon | Cloves |
¼ teaspoon | Ginger |
¼ teaspoon | Salt |
1 cup | Strained cooked or canned pumpkin |
1 cup | Milk |
2 \N | Eggs |
1 \N | Egg yolk |
1 \N | Egg white |
1 \N | 9\" unbaked pastry shell |
Temp 425 Time 45 minutes
Mix sugar, cinnamon, nutmeg, cloves, ginger and salt. Combine with pumpkin; add milk. Beat 2 eggs and 1 egg yolk well; add. Beat 1 egg white stiff; fold in. Pour into pastry shell There you go. The pumpkin will be a lighter color than normal if you are using fresh pumpkin not canned. Posted to Bakery-Shoppe Digest V1 #468 by "glenn r. goble" <grgbob@...> on Dec 23, 1997