Adapted from Publications International Ltd.
1 unbaked pie shell
1 16 oz. can solid pack pumpkin (2 cups)
1 14 oz. can sweetened condensed milk
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preheat oven to 425 degrees Fahrenheit. In a blender, combine all ingredients except pie shell. Blend well. Pour into pie shell. Bake 15 minutes. REDUCE oven temperature to 350, bake an additional 35-40 minutes longer or until a knife inserted near edge comes out clean. Cool. Serve garnished with whipped cream.
NOTE: Using real pumpkin makes this an exceptional dessert and is well worth the extra effort. Cut a small pumpkin, scoop out the seeds, and slice into strips; peel, cut pumpkin into chunks. Cook in enough water to cover until soft. Drain well and measure 2 cups to put into blender in place of canned pumpkin. I don't think you'll go back to canned pumpkin again.
visit my web site here.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment