 |
Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This recipe is tangy. I had it for about five years in 1989 before I made it for the first time. Why I never tried it, I'll never know. It's now my favourite, except for Sweet Potato Pie. Ingredients:
3/4 cup brown sugar |
1 teaspoon cinnamon |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/2 teaspoon grated orange zest |
3 beaten eggs |
1 cup whole milk |
1/2 cup fresh orange juice |
1 teaspoon vanilla |
2 cups canned pumpkin, without spices added |
Directions:
1. Beat all together, pour into lined pastry shell and bake 450 degrees F for 10 minutes.
2. Reduce heat to 350 degrees F and continue to bake 50 minutes or until knife inserted into center comes out clean.
|
|