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Quick Ginger Pumpkin Pie

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  Eggs 2 , lightly beaten
  Cooked pumpkin 1 1⁄2 Cup (24 tbs) (Solid Pack)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Evaporated milk 14 1⁄2 Ounce (1 Can)
  9 inch baked pastry shell 1

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.

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Quick Ginger Pumpkin Pie Recipe