some pumpkin recipes
Here are a couple of pumpkin recipes. I am a secretor, and I am sorry to say
that I don’t know whether they would work for nonnnies or not. I have posted
them in the files, too.
Betsy
Pumpkin Pie or Custard
1. 1 can (12 oz.) evaporated skim milk (see note)
2. 2 eggs
3. 1 can (1 lb.) pumpkin
4. 3/4 cups sugar
5. 1 teaspoon cinnamon
6. 1/4 teaspoon cloves
7. 1/2 teaspoon ginger
8. 1/2 teaspoon salt
Blend all ingredients well. Pour into pie shell. Bake in a 375oF preheated
oven for about 1 hour. Pie is done when knife inserted in the center comes
out clean. For custard, omit the pie crust and bake in 8 individual custard
dishes for 40 minutes at 375 F.
To make evaporated milk combine 1 cup rice milk with 2/3 cup powdered rice
milk = 1 can
Pumpkin Pie Freedom From Allergy Cookbook Greenberg & Nori
2 eggs or 1/4 cup tofu ground nuts (walnuts HB, almonds N)
2 cups pumpkin puree 1/2 tsp ginger
3/4 cups soy (or rice) milk 1/4 tsp cloves
2 Tbs molasses 3/4 tsp allspice
2 Tbs honey 1/2 tsp cinnamon
Sprinkle a thin layer of nuts onto pie plate. Put all ingredients in blender
and blend until combined. Pour onto nut pie crust and bake at 425 for 15
minutes and then 350 for 30 minutes.
LA COMEDIA SWEET POTATO SOUFFLE
4 C. Mashed Sweet Potatoes
1 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. Salt
1/3 stick Butter
1 tsp. Vanilla
Topping
1 C. Brown Sugar
1/2 C. Spelt Flour — or more if needed
1/3 C. Butter
1 C. Pecans
Mix together sweet potatoes, sugar, eggs, milk, salt and 1/3
stick of melted butter.
Pour into a buttered pan.
Mix together all topping ingredients and crumble topping evenly
over potato mixture.
Bake at 350 degrees for 35-45 minutes uncovered.