Heritage Pumpkin Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 | MAKE: an unbaked Water-Wipe pie shell. |
| 2 | MIX: 1-1/2 cups canned or cooked pumpkin (or squash), 1 cup firmly backed brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 tablespoons molasses. |
| 3 | ADD: 3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly. |
| 4 | POUR: into unbaked, unpricked pie shell. |
| 5 | BAKE: in hot oven (425 F.) 40-45 minutes, or until knife inserted in center comes out clean. |
| 6 | SERVE: with sharp cheese or with a tipping of whipped cream. |