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3 cups canned pumpkin
In a large bowl mix pumpkin, sugars, salt, and spices. In a small bowl, mix eggs and margarine. Add to pumpkin mix and mix well.
Pour into shell and bake for 10 minutes at 450°F. Reduce heat to 350°F and bake 40 minutes longer or until a knife comes out clean.
Flatten smaller pie crust and cut out pumpkin or leaf shapes with cookie cutter or sharp knife. Brush tops with beaten egg and place on lightly greased foil-lined cookie sheet. Bake until lightly browned at 350°F.
Place shapes on pie just after removing pie from oven.
Poster's Notes:
Instead of a milk substitute, I suggest this recipe that sidesteps the need. It is very tasty.
Posted by Kimberly Novak
Nutritional Info Per Serving: N/A
1 cup brown sugar
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. mace (optional)
4 eggs, beaten
1/4 cup margarine, melted
1 10" unbaked pie shell
1 9" unbaked pie shell, for garnish
I didn't have any mace, so I left it out.