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for large muffins or 10 minutes for mini muffins.

PUMPKIN PIE Down-home just like Grandma used to make! 1 9-inch prepared pie crust 2 cups cooked fresh purÊed pumpkin or canned pumpkin 3/4 cup brown sugar 1 14-oz. can evaporated milk 3 eggs, beaten 1 t. pumpkin pie spice or a mixture of the following: 1 t. cinnamon 1/2 t. nutmeg 1/2 t. ginger 1/4 t. cloves Preheat oven to 375°. Whisk pumpkin, brown sugar, evaporated milk, eggs and spices together in a medium bowl until smooth. Pour into crust. Bake for 45 to 50 minutes, or until a knife inserted 1 inch from crust comes out clean. Cool. PUMPKIN SPICE CAKE I have made this cake for years ~ thank you, Carolyn Welty, for giving me the recipe. It is delish! 67

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Tidewater Times October 2018  

Tidewater Times October 2018