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From Amy Vanderbilt's Cookbook
Ingredients:
3 eggs
1 1/4 cups cream
1 cup sieved cooked pumpkin or canned pumpkin
1/2 tablespoon cornstarch
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
ground nutme
Procedure:
1. Prepare a 9 inch shell unbaked.
2. Preheat oven to 350°F.
3. Combine eggs, cream, and pumpkin in a glass bowl.
4. Blend at low speed until smooth and well mixed.
5. Sift dry ingredients except the nutmeg with pumpkin mix.
6. Blend again at high speed this time until smooth.
7. Pour into the shell. Sprinkle with the nutmeg.
8. Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.
Serving Size:
8 servings
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