Butter Pumpkin Pie
|Butter||1⁄4 Pound (1/2 Cup)|
|Vanilla wafer crumbs||2 Cup (32 tbs)|
|Canned mashed pumpkin||16 Ounce (1 Can)|
|Brown sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|Evaporated milk||13 Ounce (1 Can)|
|Eggs||2 , beaten|
In 10-in pie plate place butter.
Microwave at High (10)1 Minute, until melted.
Add crumbs and sugar; mix well.
Firmly press on bottom and up sides of dish.
Microwave at High (10) 2 Minutes, rotating dish 1/2 turn after 1 minute.
In 2-qt casserole blend together pumpkin, brown sugar, pumpkin pie spice, flour, salt, evaporated milk and eggs.
Microwave at Medium (5) 12 to 14 Minutes, stirring every 5 minutes, until hot and thickened.
Pour hot filling into prepared pie shell.
Microwave at Medium (5) 22 to 25 Minutes.
Pie is done when edges are set and center is slightly soft.
Let stand about 15 to 20 minutes.