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1 1/2 cups sugar
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
16-ounce can pumpkin
13-ounce can evaporated milk

Place 1 cup of the sugar in a small heavy skillet and stir over medium heat until melted and caramelized. Immediately pour into the bottom of a springform pan or a 10-inch metal pie pan. Tilt pan to coat inside with caramelized sugar.

Beat together remaining 1/2 cup sugar, eggs, salt, vanilla, spice, pumpkin and evaporated milk. Pour into prepared baking pan.

Place pan in another shallow pan with 1/2-inch hot water in bottom. Bake at 350 degrees for 1 1/2 hours. Cool and refrigerate until serving time.

To serve, run a knife blade around edge of pan and invert onto serving plate. Makes 6 to 8 servings

"Colorado Cache Cookbook: A Goldmine of Recipes" by the Junior League of Denver (paperback available from Amazon.com for $12.76)

Thursday, October 11, 2001