Pumpkin Pie

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#006699" TEXT="#080000" background="043785a3.jpg"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>Bayshores Recipie Exchange</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="Bayshores Recipie Exchange"><U><B>home</B></U></A></div> <div> <A HREF="id26.htm" TARGET="_top" TITLE="Ameretto Truffles"><U>Ameretto Truffles</U></A>   |   <B>Pumpkin Pie</B>   |   <A HREF="id28.htm" TARGET="_top" TITLE="Florida Orange Meringue Pie"><U>Florida Orange Meringue Pie</U></A>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Kahlua Brownies"><U>Kahlua Brownies</U></A>   |   <A HREF="id30.htm" TARGET="_top" TITLE="Favorite Recipie"><U>Favorite Recipie</U></A>   |   <A HREF="id31.htm" TARGET="_top" TITLE="Pear Squares"><U>Pear Squares</U></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFCC66" TEXT="#080000" background="044d2b03.jpg"> <bR> </td> <td valign="top" height=390 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <I>Pumpkin Pie</I></div> <div> Ingredients </div> <div> 1 unbaked pie shell </div> <div> In a blender mix the following </div> <div> 1/2 cup milk 1 Tsp. cinnamon </div> <div> 1/2 cup cream (18%) 1/2 Tsp. salt </div> <div> 2 eggs 1/2 Tsp. ginger </div> <div> 1 1/2 cup pumpkin pie (canned or cooked) 1/2 Tsp. ground cloves </div> <div> 2/3 cup brown sugar 1/4 Tsp. allspice </div> <div> 1 Tsp. vanilla extract </div> <div> Heat oven to 425 degrees </div> <div> Pour mixture into pie shell </div> <div> Bake 20 minutes </div> <div> Now reduce heat to 275 degrees and bake another 45 minutes or until knife inserted in center of pie comes out clean. (You can also turn off oven at 45 minutes and leave pie in oven till it cools.) </div> <div> TO COOK PUMPKIN </div> <div> Wash, cut in half, remove seeds etc. put one half upside down on plate and microwave at high for 10-12 minutes. Scrape out of skin, repeat for other half. Freeze remaining cooked pumpkin in 1-1/2 cup portions.</div> <bR> <bR> </td> </tr></table></body>