Pumpkin Pie

09/10/04

This should really be Steve's Pumpkin Pie, (Thanks Steve Keene) but I did make a few modifications, so all credit goes to him and blame to me for messing it up.

Gather the following:

2 Pie Pans with pie crust. (Home made is better, but I always end up buying the frozen ones.)

Large Mixing bowl

4 Eggs

2 Cups Cooked Pumpkin or one large can.

1 Cup Brown Sugar or Sugar Twin (brown sugar replacer).

2 Tablespoon Hunny. (What, you don't know Winnie the Poo?)

1/2 Teaspoon Salt

1 Tablespoon Cinnamon

5 teaspoon Gourmet Garden Ginger Mix. (Tube of mashed ginger jelly.)

1/2 teaspoon Ground Cloves

2 teaspoon Nutmeg

1 teaspoon Allspice

1 Can fat free condensed milk (or 1 cup 'normal' milk)

Preparation:

Preheat oven to 425

Mix all ingredients in bowl until smooth.

Pour into the 2 pastry shells/pans

Bake 15 minutes at 425

Reduce temp to 350 and continue baking for 45 more minutes.

Let cool.

Notes:

I really like a strongly flavored pie so you can cut the spices in half and still have a good one.

This usually tastes better the next day after the flavors have melded.

Tastes great with Whipped Cream or Cool Whip.

This site was last updated 03/18/04