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Categories:Viewed: 48 - Published at: 9 years ago
Ingredients
- 1 1/2 c. pureed cooked pumpkin or squash
- 1 1/2 c. evaporated milk or heavy cream
- 3 eggs, slightly beaten
- 6 Tbsp. brown sugar
- 2 Tbsp. granulated sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/8 tsp. ground cloves
- 2 Tbsp. brandy or rum
- 1/2 tsp. vanilla
- 1 (9-inch) baked pie shell
Method
- Combine pumpkin, milk, syrup, eggs, sugars, cinnamon, salt, ginger and cloves in top of double boiler and cook over hot water until thick.
- Cool; add brandy and vanilla.
- Pour into pie shell and freeze.
- Let set at room temperature for 30 minutes before serving.
- Makes 6 to 8 servings.
