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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Pumpkin Pie


      1 pie shell, 9-inch, unbaked
      2/3 cup granulated sugar
      1/8 teaspoon salt
      1/2 teaspoon cinnamon
      1/2 teaspoon ginger
      1/2 teaspoon ground nutmeg
      1 pinch ground cloves
      1 1/2 cups pumpkin, steamed and mashed (you can use canned)
      1 teaspoon vanilla extract
      1 1/2 cups evaporated milk
      1/2 teaspoon orange rind
      3 egg whites, slightly beaten


    Preheat oven to 450 degrees F. Combine the sugar, salt, cinnamon, ginger, nutmeg and  cloves. Stir in the pumpkin. Add the vanilla, evaporated milk, orange rind and egg whites.  Beat with an electric mixer until smooth. Pour into the unbaked pie shell and bake 10  minutes at 450 degrees Reduce the heat to 325 degrees and bake until a knife inserted in  the filling comes out clean, about 45 minutes.

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