Title: Deep-Dish Pumpkin Pie
Categories: Pies, Bakery
Yield: 8 servings
Debbie holland hxrh11b
1 3/4 c Flour
1/3 c Brown sugar
1/3 c Sugar
1 c Cold margarine; cut in small
1 c Nuts; chopped
16 oz Canned pumpkin
14 oz Eagle brand milk
2 Eggs
1 ts Ground cinnamon
1 ts Ground allspice
1/2 ts Salt
Preheat oven to 350°. In medium bowl, combine flour and sugars; cut in
margarine until crumbly. Stir in nuts. Reserving 1 cup crumb mixture,
press remainder firmly on bottom and halfway up sides of 12x7 inch baking
dish. In large mixer bowl, combine remaining ingredients except reserved
crumb mixture; mix well. Pour into prepared dish. Top with reserved crumb
mixture. Bake 55 minutes or until golden. Cool. Serve with ice cream if
desired. Refrigerate leftovers.
Debbie Holland, entered 1994
Source: Bordens, Home for the Holidays
RECIPE CLUB OCTOBER 1994
