betty crocker best of baking recipes.txt

teaspoon vanilla

teaspoon salt

teaspoon baking soda

large eggs

cup mashed pumpkin (about half of a 16-ounce

can)

cup packed brown sugar

teaspoon ground cinnamon

teaspoon salt

teaspoon ground cloves

teaspoon ground ginger

teaspoon freshly ground nutmeg

(12 ounce) can evaporated milk

cup whipping (heavy) cream

tablespoons packed brown sugar

Mix in large bowl with wooden spoon:

/2 cup (1 stick) margarine or butter, softened

/3 cup packed brown sugar

Stir in just until crumbly:

1/4 cups all-purpose or whole wheat flour

/2 cup chopped nuts

/2 teaspoon vanilla

/4 teaspoon salt

/4 teaspoon baking soda

Press mixture against bottom and up side of pie plate, 9 × 1 1/2 inches,

building up a 1/2-inch edge above top of pie plate. (A high edge is

necessary to keep filling from running over.)

Heat oven to 425º.

Beat slightly in large bowl with fork:

2 large eggs

Stir in until smooth:

cup mashed pumpkin (about half of a 16-ounce can)

/4 cup packed brown sugar

teaspoon ground cinnamon

/2 teaspoon salt

/4 teaspoon ground cloves

/4 teaspoon ground ginger

/4 teaspoon freshly ground nutmeg

Stir in, a little at a time:

1 can (12 ounces) evaporated milk

Pour pumpkin mixture into pie crust. Cover edge of crust with 2- to 3-inch

strip of aluminum foil to keep crust from browning too much.

Bake 15 minutes. Turn oven temperature down to 350º. Bake 45 to 55 minutes

longer or until knife poked in pie near center comes out clean. Cool

completely on wire rack.

Chill medium bowl in freezer about 15 minutes or until cold.

Beat in chilled bowl with eggbeater until stiff:

cup whipping (heavy) cream

tablespoons packed brown sugar

Serve pie with the whipped cream. Cover and refrigerate any leftover pie

and whipped cream.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

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Betty Crocker - Best Of Baking Recipes