Quick Ginger Pumpkin Pie Recipe
Summary
Ingredients
| 2 eggs, lightly beaten | ||
| 1 1/2 cups solid-pack cooked pumpkin | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Pastry shell | 1 9 inch, baked | |
Directions
Combine eggs, pumpkin, sugar, salt, and spices and blend well.
Stir in milk and make a smooth mixture.
Remove 2/3 cup of this mixture and set aside Pour remaining mixture into baked pastry shell.
Cook for 4 minutes on high.
Stir very carefully to move the cooked portion from edge of pie to the center.
Microwave for 6 to 8 minutes more on medium, or until a knife inserted near the center comes out clean.
Let cool before cutting.
Stir in milk and make a smooth mixture.
Remove 2/3 cup of this mixture and set aside Pour remaining mixture into baked pastry shell.
Cook for 4 minutes on high.
Stir very carefully to move the cooked portion from edge of pie to the center.
Microwave for 6 to 8 minutes more on medium, or until a knife inserted near the center comes out clean.
Let cool before cutting.
Chef
