Butterscotch pumpkin, squash or sweet potato pie

Yield: 1 Servings

Measure Ingredient
⅛ cup Margarine; melted, (1/4)
3/16 cup Honey; (1/4)
½ cup Dark Karo syrup; (3/4), up to 2/3, up to
3 Eggs
1 teaspoon Vanilla extract
⅛ teaspoon Salt
1¼ cup Mashed pumpkin
1½ cup Pecans - optional

If you don't use the nuts you can put in a bit more pumpkin.

Mix all ingredients and turn into a pie shell. Bake at 375 F. for 1 hour or until firm.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 28, 1998, converted by MM_Buster v2.0l.

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