Pumpkin Pie Ii Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2: Eggs,
1/2 cup: Sugar,
1/2 cup: Dark brown sugar, firmly packed
1 tbsp: Flour,
1/2 tsp: Salt,
1 tsp: Ground cinnamon,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground ginger,
1/4 tsp: Ground allspice,
16 ounce: Can cooked pumpkin,
14 ounce: Can evaporated milk,
1: Baked 9-inch pastry shell, in a non-metallic pie pan
Directions:
1. In a large mixing bowl combine all ingredients, except pastry
shell, and beat until well combined. 2. Pour pumpkin mixture into
pastry shell. If there is too much filling for the shell, the
remaining filling may be cooked in cups. 3. Heat, uncovered, in
Microwave Oven 4 minutes or until edges begin to set. 4. Carefully
move the cooked portions toward the center. 5. Heat, uncovered, in
Microwave Oven an additional 6 minutes or until a knife inserted in
the center comes out clean Cool before serving. Variation: Heat 3 or
4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife
inserted in the center comes out clean.
Source from luhu.jp
shell, and beat until well combined. 2. Pour pumpkin mixture into
pastry shell. If there is too much filling for the shell, the
remaining filling may be cooked in cups. 3. Heat, uncovered, in
Microwave Oven 4 minutes or until edges begin to set. 4. Carefully
move the cooked portions toward the center. 5. Heat, uncovered, in
Microwave Oven an additional 6 minutes or until a knife inserted in
the center comes out clean Cool before serving. Variation: Heat 3 or
4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife
inserted in the center comes out clean.
Source from luhu.jp