PUMPKIN PIE
1 1/2 cups or 1 (14 oz) can pumpkin puree
3 large eggs, beaten
1/2 cup sugar
1/3 cup heavy cream
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1 (9-inch) pie crust, baked and cooled*
whipped cream (for topping)
In a 4-cup glass measure or bowl mix pumpkin puree, eggs, sugar, cream, and spices, blend well.
Microwave 4 minutes, until heated, stirring after 2-minutes.
Pour The filling into the cooled crust.
Microwave medium (50%) power 14-20 minutes, until done (use same methods you would with conventionally cooked pumpkin pie), rotating a half turn once during cooking.
Chill and garnish with whipped cream.
*May use Graham Cracker, Vanilla Cookie or Gingersnap Cookie crusts.
1 1/2 cups or 1 (14 oz) can pumpkin puree
3 large eggs, beaten
1/2 cup sugar
1/3 cup heavy cream
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1 (9-inch) pie crust, baked and cooled*
whipped cream (for topping)
In a 4-cup glass measure or bowl mix pumpkin puree, eggs, sugar, cream, and spices, blend well.
Microwave 4 minutes, until heated, stirring after 2-minutes.
Pour The filling into the cooled crust.
Microwave medium (50%) power 14-20 minutes, until done (use same methods you would with conventionally cooked pumpkin pie), rotating a half turn once during cooking.
Chill and garnish with whipped cream.
*May use Graham Cracker, Vanilla Cookie or Gingersnap Cookie crusts.
MsgID: 3134767
Shared by: Gladys/PR
In reply to: Recipe: Microwave Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Microwave Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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