Fluffy pumpkin pie
1 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 1 | Egg yolk | |
| 1 | Egg white | |
| 1 | 9\" unbaked pastry shell | |
Directions
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