3/4 cup white sugar3 tablespoons butter, softened2 eggs, beaten1 (15 ounce) can pumpkin puree1 (12 fluid ounce) can evaporated milk2 teaspoons vanilla extract1/2 cup all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 teaspoon ground ginger1/2 teaspoon ground nutmegPreheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Amount Per Serving Calories: 181 | Total Fat: 5.9g | Cholesterol: 64mg view all reviews »
Reviewed on Dec. 5, 2005 by BETSYSEMMENS
Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my surprise, Mom informed me the other night that the recipe needs only HALF OF A CAN OF EVAPORATED MILK!!! Apparently, you all seem to get good results with a whole can, and I have, too, but try it next time with half a can for a denser texture. If you double the recipe, make sure to use only ONE CAN!!!! Enjoy! Oh, and it IS great for breakfast! I agree!!! Was this review helpful? [ YES ]
31 users found this review helpful Hi! This is Betsy, who submitted this recipe that I've enjoyed my entire life. To my...
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