Fluffy pumpkin pie

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

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