2 Eggs
1/2 c Sugar
1/2 c Dark brown sugar, firmly
-packed
1 tb Flour
1/2 ts Salt
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1/4 ts Ground allspice
16 oz Can cooked pumpkin
14 oz Can evaporated milk
1 Baked 9-inch pastry shell
-(in a non-metallic pie pan)
1. In a large mixing bowl combine all ingredients, except pastry
shell, and beat until well combined. 2. Pour pumpkin mixture into
pastry shell. If there is too much filling for the shell, the
remaining filling may be cooked in cups. 3. Heat, uncovered, in
Microwave Oven 4 minutes or until edges begin to set. 4. Carefully
move the cooked portions toward the center. 5. Heat, uncovered, in
Microwave Oven an additional 6 minutes or until a knife inserted in
the center comes out clean Cool before serving. Variation: Heat 3 or
4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife
inserted in the center comes out clean.
Yields
8 Servings