Tawny pumpkin pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unbaked 9\" pie shell | |
| 1¼ | cup | Cooked or canned pumpkin |
| ¾ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Flour |
| 2 | Eggs; slightly beaten | |
| 1 | cup | Evaporated milk |
| 2 | tablespoons | Water |
| ½ | teaspoon | Vanilla |
Directions
A Farm Journal 5-star special from the country cookbook Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix. Pour into pie shell. Bake in hot oven (400 degrees F.) 45-50 minutes, or until knife inserted near center comes out clean.
Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff" <mpaloff@...> on Oct 27, 1998, converted by MM_Buster v2.0l.