Pumpkin Dip
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps
Showing posts with label pumkin. Show all posts
Showing posts with label pumkin. Show all posts
Thursday, November 20, 2008
Thursday, October 23, 2008
In search of the best pumpkin pie
Trying several recipies: not tried yet
From LC at PSP COVE
Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.
2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten
Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.
From LC at PSP COVE
Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.
2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten
Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.
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