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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My mom used to make this instead of pumpkin pie in the fall. It has great pumpkin flavor, and is so quick and easy. You can use squash instead of pumpkin, just cook it and remove all seeds and strings, and grind it until very smooth in your food processor. Just use 15 oz. of squash instead of pumpkin then. Eveybody who has tried this loves it, even very picky children who won't eat veggies. My husband and I have been known to eat a double batch by ourselves for supper. High in carotene, vit.C and vit. E.. Ingredients:
15 ounces of 100% pumpkin puree |
12 ounces fat-free evaporated milk |
2 eggs |
1/3 cup sugar |
1 tablespoon molasses or 1 tablespoon honey |
1 tablespoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
Directions:
1. Sift together the dry ingredients.
2. Mix in the liquid ingredients until smooth.
3. Pour into a 9 x 9 cake pan and bake at 350 for 40 min., it won't be completely set, but do not overcook. Eat warm or cold.
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