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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, October 05, 2011

PUMPKIN PIE

Serves 6  Preparation Time 1 hour
Ingredients:

2 cups pumpkin puree
1 cup sugar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs lightly beaten
1 cup evaporated milk / condensed milk
2 tablespoons water
1 teaspoon vanilla essence
A 9-inch pie crust, unbaked

In mixing bowl, combine pumpkin puree, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Add evaporated milk / condensed milk, water and vanilla and mix well. Pour this mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 25 minutes longer, until pumpkin pie is set. Serve with Ice Cream