Wednesday, November 14, 2007

Pumpkin Pie . . . Food Storage Style!

Well, due to the fact that talk of good food and giving thanks is all around us, I thought that it would be appropriate to share a recipe for one of the staples of the holdiays, Pumpkin Pie, after-all, cooking with food storage doesn't mean that food has to be bland! Give this one a try and let me know what you think. Once again, I found this on Vital Village, a great place for food storage information.

Honey Molasses Pumpkin Pie
Mix together:
3 C canned pumpkin
3/4 C honey
2 T molasses
1 T cinnamon
1 1/2 tsp ginger
1/4 tsp cloves, ground
4 eggs, slightly beaten
1 C evaporated milk
Mix well then pour into 3 unbaked shells. If desired, place pecan
halves onto pastry shell before filling it. This helps prevent a soggy
crust, especially if you are going to freeze it.
Bake at 350° until knife comes out clean when inserted into center of
pie, about 50 minutes.
Makes 3

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