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Pumpkin Pie
If you're short oven space on holidays, this is a handy way to make pumpkin pie.
2 eggs
1/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 15-ounce can cooked pumpkin or 1 fresh pumpkin
1 12-ounce can evaporated milk (we used evaporated skim milk)
1 baked 9-inch pie shell (we did this in the oven so it would brown)
In a large mixing bowl, combine eggs, sugar, brown sugar, flour, salt, cinnamon, nutmeg, allspice, cloves, pumpkin and evaporated milk, mixing until evenly blended. Pour into baked pastry in 9-inch glass pie plate. Cook on high 4 to 5 minutes until edges begin to "set." Stir, moving cooked edges to center of the dish. Cook 5 to 6 minutes or until center "jiggles like Jell-O." Let sit 10 minutes. Knife inserted in the center should come out clean.
Note: We used a 1 3/4-pound fresh white pumpkin, cooked in the microwave and blended.
Sunday, May 28, 2000
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