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Pumpkin Pie
Pumpkin Pie
From: arielle@taronga.com (Stephanie da Silva)
Dat e: Thu, 4 Nov 1993 12:32:27 GMT
6" Tarts
9" Pie
10" Pie
pumpkin
eggs
1/2 cup
1
1 cup
2
1 1/2 cups
3
milk
sugar
1/2 cup
1/3 cup
2/3 cup
2/3 cup
1 cup
1 cup
salt
1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
1/8 teaspoon 1/4 teaspoon
50 minutes 65 minutes
ginger
nutmeg
cinnamon
cloves
baking time
dash
25 minutes
Evenly brush sides and bottom of a graham cracker crust with one beaten
egg yolk. Bake crust for 5 minutes at 375F and remove from oven (put
leftover yolk and any egg white into pie filling).
Use any firm pumpkin flesh scraped from a pumpkin. Boil until soft. Drain
and mash. Firmly pack pumpkin when measuring and drain off any excess
liquid.
Combine eggs, pumpkin, milk (regular, condensed or evaporated), sugar,
salt, ginger, nutmet, cinnamon, and cloves. Blend until smooth. Pour
into prepared crust and bake at 375F.
amyl
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/pumpkin-pie-2.html [12/17/1999 11:31:15 AM]
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