Originally uploaded by MarciNYC
The praline-pumpkin cake is in the oven, but my pumpkins pies are done. Here's a shot of one of them last night.
After debating whether to try a new (Weight Watchers) recipe or my grandma's recipe, I opted for grandmas. I did however made a few concessions -- using fat free evaporated milk and egg substitutes.
Here's my grandma's recipe:
1 large can pumpkin
1 1/2 c. sugar
2 whole eggs + 2 egg yolks
1 1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
2 c. milk (I use one can of evaporated milk, then top off with regular milk to bring it to the required amount.)
Bake at 400 degrees for 15 minutes; lower temperature to 350 degrees and bake for an additional 45 minutes.
Makes 2 9" pies.