"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SARAH'S TOFFEE PUMPKIN PIE, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mom Sarah


Almond Pie Crust (Chill)

Toffee Layer:
1/2 cup almonds - toasted & finely ground
1/3 cup dark brown sugar
2 Tablespoons butter
Cut butter into other ingredients.

2 eggs
1/2 can canned pumpkin
2/3 cup light brown sugar
1 Tablespoon flour
1/4 teaspoon cloves (ground)
1/8 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teasooon salt
1 cup light cream (or evap. milk)

Press toffee layer into bottom of (uncooked) pie shell firmly. Beat eggs until frothy before adding other ingredients - then beat only until well blended. Pour into shell and bake at 400F 50-55 minutes or until straw comes out of center clean.

Personal Notes:
Personal Notes:
Aunt Dana provided this recipe and sent the handwritten recipe card for Greg to keep.




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