00:REM:COMPumpkin Pie
by Susan Sackett
10: 1 cup light
cream
20: 2 eggs
30: 2 cups cooked pumpkin
40: 2/3 cup firmly packed brown sugar
50: 1 teaspoon cinnamon
60: 1/2 teaspoon ginger
70: 3/4 teaspoon nutmeg
80: 1/8 teaspoon cloves
90: 3/4 teaspoon salt
100: (1) 9 inch unbaked pie shell
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110: REM: Preheat over to 350
120: READ: Put cream, eggs, pumpkin, brown sugar, and spices
in the blender.
130: READ: Cover and blend on high till well mixed.
140: READ: Pour into unbaked pie shell.
150: READ: Bake 50-60 minutes or till a silver knife
inserted in middle comes out clean.
160: REM: Top with whipped cream. |
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