Saturday, September 27, 2008

Classic Pumpkin Pie

10 oz prepared pie pastry crust
2 lbs pumpkin seeded
2/3 cup light brown sugar
2 pieces of chrystallized ginger from a jar (chopped)
1 tsp cinnamon
2 eggs well beaten
2/3 cup cream
Bake pumpkin in a shallow dish with water in it until softened like other winter squash. Mash pumpkin and let cool. When cool, combine with other ingredients until smooth. Pour into pie crust.
Bake at 350 degrees for 30 minutes or until the pie is slightly wobbly in the middle
Serve warm (or cold) with whipped cream or ice cream on top
--Recipe submitted by Jeanna Farrew

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