Butterscotch pumpkin, squash or sweet potato pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | cup | Margarine; melted, (1/4) |
| 3/16 | cup | Honey; (1/4) |
| ½ | cup | Dark Karo syrup; (3/4), up to 2/3, up to |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla extract |
| ⅛ | teaspoon | Salt |
| 1¼ | cup | Mashed pumpkin |
| 1½ | cup | Pecans - optional |
Directions
If you don't use the nuts you can put in a bit more pumpkin.
Mix all ingredients and turn into a pie shell. Bake at 375 F. for 1 hour or until firm.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Oct 28, 1998, converted by MM_Buster v2.0l.
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