anyone have a pumpkin pie recipe 7708

Here you go.

-= Exported from BigOven =-

Browned Pumpkin

Recipe By: Serving Size: 2 Cuisine: Main Ingredient: Categories: Pies

-= Ingredients =- 1 small Pumpkin

-= Instructions =- Bake the pumpkin till tender in the oven at 350. butter a heavy cast iron frying pan and cook the pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced and slightly browned. I start with 2 cups and end up with 1 1-2 cups of wonderful nutty browned pumpkin. If recipe calls for a little more than 1 1-2 cups just start with 1-2 cup more than called for and follow the above instructions.

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-= Exported from BigOven =-

Pumpkin Pie

Recipe By: Serving Size: 2 Cuisine: Main Ingredient: Categories: Pies

-= Ingredients =- 1-2 cup Browned ; strained pumpkin 2 tablespoons All purpose flour 1 cup Brown sugar 2 cups Milk 1 cup Cream * 1 teaspoon Cinnamon 1-2 teaspoon Ginger 1-2 teaspoon Nutmeg 2 Eggs ; beaten 0 -CRUST- 1 Pie dough for 2 pies 2 tablespoons Sugar 1 tablespoon Flour 1 pinch Spice 0

-= Instructions =- * Recipe calls for heavy cream if possible, 2% canned milk could be sub. Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir til thoroughly mixed. Add the eggs, cinnamon, ginger and nutmeg. Mix well. Add the milk. Beat together til well mixed. Line pie plates with dough, well built up around edges. Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice. Sprinkle over bottom pie crusts, spreading all over with tips of fingers. This prevents sogginess. Fill shell 3-4 full. Place strips of foil around edge and place in a preheated 450 oven. Bake for 15 minutes and reduce the heat to 325. Bake 30 minutes longer. Pie is done when the mixture shakes just in the middle when moved back and forth. Serve hot or cold.Per Serving (excluding unknown items): 1438 Calories; 9g Fat (5.6% calories from fat); 15g Protein; 333g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 152mg Sodium. Exchanges: 3 1-2 Grain(Starch); 1 Non-Fat Milk; 1 1-2 Fat; 18 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

** This recipe can be pasted into BigOven without retyping. **

-= Exported from BigOven =-

Pumpkin Pudding

Recipe By: Serving Size: 1 Cuisine: Main Ingredient:

-= Ingredients =- 0 -MM ; BY HELEN PEAGRAM- 1-2 cup Browned ; strained pumpkin 2 tablespoons All purpose flour 1 cup Brown sugar 2 cups Milk 1 cup Carnation 2% canned milk 1 teaspoon Cinnamon 1-2 teaspoon Ginger 1-2 teaspoon Nutmeg 2 Eggs ; beaten

-= Instructions =- This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning soall parts dry properly. Keep this up til it is reduced to 1 1-2 cups. It wi Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir til thoroughly mixed. Add spices and eggs and beat well. Scald milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture Beat together til well mix Place mixture in a greased cbutterole and place it in a larger cbutterole with hot water that comes half way up the outside of inner cbutterole. Place in a 325 F oven and oven poach til a knife comes out clean when tested. Serve hot or cold. This is actually pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.Per Serving (excluding unknown items): 872 Calories; 17g Fat (17.0% calories from fat); 16g Protein; 170g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 298mg Sodium. Exchanges: 1-2 Grain(Starch); 2 Non-Fat Milk; 3 Fat; 9 1-2 Other Carbohydrates.Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0

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MoM