If you want a delicious variation/change to this wonderful Thanksgiving tradition, this recipe might just be the thing.
Here is the recipe:
Ingredients
9-inch unbaked single-crust pastry
2 eggs (room temperature is best)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 16-oz can of pumpkin
1 2/3 cup eggnog
Directions
Heat oven to 425 (F). Prepare pastry. In large bowl, beat eggs slightly. Add remaining ingredients; blend well. Pour into pastry-lined pan. Bake at 425 (F) for 15 minutes. Reduce oven temperature to 350 (F) and continue baking 45 minutes or until knife inserted near center comes out clean. Cool. Serve plains or with whipped cream or ice cream (vanilla).
Here is the recipe:
Ingredients
9-inch unbaked single-crust pastry
2 eggs (room temperature is best)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1 16-oz can of pumpkin
1 2/3 cup eggnog
Directions
Heat oven to 425 (F). Prepare pastry. In large bowl, beat eggs slightly. Add remaining ingredients; blend well. Pour into pastry-lined pan. Bake at 425 (F) for 15 minutes. Reduce oven temperature to 350 (F) and continue baking 45 minutes or until knife inserted near center comes out clean. Cool. Serve plains or with whipped cream or ice cream (vanilla).
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