Pumpkin Pie Filling Recipe

1⁄2 tablespoon cornstarch

1 cup pumpkin

1/3 cup brown sugar

2 tablespoons sugar

1/8 teaspoon allspice

1⁄2 teaspoon cinnamon

1/8 teaspoon ginger

1 cup milk

1⁄2 can canned milk

1⁄2 teaspoon salt

Blend eggs and canned milk. Add the dry ingredients and blend.

Add pumpkin an remaining milk alternately until thoroughly blended.

Pour into a pastry lined pie plate and bake at 425 degrees for 12 minutes or until the pumpkin is set and a knife comes out clean.

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Posted in Uncategorized, Unleavened Cookbook.
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