"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crustless Pumpkin Pie Recipe

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This recipe for Crustless Pumpkin Pie, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethel Robinson
Added: Monday, May 7, 2007


2 c. pumpkin
8 oz. evaporated skim milk
1 tsp. vanilla
1/2 c. Splenda
1 Tbsp.light reduced calorie maple syrup
(I use light pancake syrup)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/2 tsp. salt
2 eggs

Preheat oven to 350.

Mix all ingredients on low speed until thoroughly blended. Pour into pie plate. Bake for 45 minutes to an hour, until knife inserted comes out clean.




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