Tawny pumpkin pie

1 servings

Ingredients

Quantity Ingredient
1 Unbaked 9\" pie shell
1¼ cup Cooked or canned pumpkin
¾ cup Sugar
½ teaspoon Salt
¼ teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Flour
2 Eggs; slightly beaten
1 cup Evaporated milk
2 tablespoons Water
½ teaspoon Vanilla

Directions

A Farm Journal 5-star special from the country cookbook Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix. Pour into pie shell. Bake in hot oven (400 degrees F.) 45-50 minutes, or until knife inserted near center comes out clean.

Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff" <mpaloff@...> on Oct 27, 1998, converted by MM_Buster v2.0l.

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