Monday, May 3, 2010

Pumpkin Pronto!


What a sweet and sassy treat!
Everyone will want to eat
This pumpkin pie with ginger laced.
Every table should be graced
With such a veritable feast!
A lot of trouble? Not in the least!
Ready-made pastry does the trick
And helps you to be double-quick!
The oven is already hot
(You're efficient, are you not!)
Pumpkin, cooked, is first in line,
Mashed until it's creamed and fine.
Then add sugar, salt and spices,
Now a thorough mix suffices.
To this add evaporated milk
And two eggs, beaten soft as silk.
Pour into the pastry case,
In the heated oven, place.
In fifteen minutes hear the bell;
Your timer's served you very well.
Your pie is certain to impress
When a dob of cream adds to success.
1 1/2 cups pumpkin puree  One cup sugar  1/2 teaspoon salt 1 2/3 cups evaporated milk 
1/2 teaspoon each ground ginger allspice  cloves and nutmeg
1 1/2 teaspoon ground cinnamon 1 unbaked pastry shell 
2 beaten eggs

Pumpkin gets a look-in here:

1 comment:

Jo said...

What a unique way to share a recipe! Thanks Brenda.