Bill's RecipesPumpkin PieMakes one 9 inch pie1 frozen pie shell, or equivalent 1½ cups cooked pumpkin, or canned equivalent (15 oz can) 1½ cups evaporated milk (12 oz can) ⅓ cup brown sugar and ⅓ cup white sugar Subst: ¾ cup Spenda, ¼ cup molasses ½ teaspoon salt 1 teaspoon + ½ teaspoon cinnamon ½ teaspoon ground ginger 1/8 teaspoon ground cloves 2-3 eggs optional: 1 teaspoon vanilla or 2 tablespoons brandy Low sugar alternative: ¼ cup brown sugar and ½ cup Splenda Beat the eggs until mixed. Mix in the other ingredients, pour into
shell. Sprinkle ½ teaspoon cinnamon on the top. Preheat oven
to 450º. Bake for 15 minutes at 450º, reduce to 350º; and bake an
additional 45 minutes. Test for done by inserting a toothpick into the
pie. If toothpick comes out mostly dry and top of pie is brown, it's
done.
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