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Ingredients
2 eggs
1 unbaked 9-inch pie crust
2⁄3 cup firmly packed brown sugar
¼ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
Instructions
1 unbaked 9-inch pie crust
2⁄3 cup firmly packed brown sugar
¼ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1. Preheat oven to 350F.
2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack. Serves 8.
Recipe by Jean Kressy.
"Hands-On Holiday," November 2008.
Nutritional Information
2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack. Serves 8.
Recipe by Jean Kressy.
"Hands-On Holiday," November 2008.
Per serving: 220 calories, 9g fat, 70mg chol., 7g prot., 34g carbs., 3g fiber, 210mg sodium.
