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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Here is another recipe that is served at our fall dinner. It is so very easy, simple, and inexpensive to make. A dollap of whipped cream or if you like Cool Whip. I like whipped cream. North Dakota women can really stretch the budget and still serve delicious food! I am now a pioneer! Always, Jelly! Ingredients:
1 cup flour |
1/4 cup sugar |
1/2 cup butter |
2 (15 ounce) canned pumpkin |
4 eggs, beaten |
1 teaspoon cinnamon |
1/2 teaspoon clove |
1/2 teaspoon ginger |
1/2 cup evaporated milk |
1 1/2 cups sugar |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
Directions:
1. Mix together first three ingredients (soften butter first) and press into a shortening greased 9 x 13 pan. Not a dark one.
2. Preheat oven to 350 degrees and bake for 10 minutes.
3. Combine remaining ingredients and pour on top of baked crust.
4. Bake at 350 degrees for 50 minutes. Cool before serving.
5. Note: You can use pumpkin pie spice and you can use cream instead of evaporated milk. I use cream! Afterall, it is a dessert and usually only eaten in the fall or Thanksgiving, maybe Christmas. If concerned about cholesterol and saturated fat substitute tub margarine for butter. Make sure it is okay for baking though.
6. Also, for the pumpkin growers like me, replace commercial canned pumpkin with 3 3/4 cooked, pureed pumpkin. I love the fresh pumpkin smell and flavor. There is a huge difference! What I save on growing my own pumpkins allows me to splurge on real vanilla! Trust me, so much better flavor.
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