Ingredients:
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
2 eggs, beaten
1 (15-oz.) can pumpkin puree
1/4 c. baking mix (i.e. Bisquick)
1 (12-oz.) can evaporated milk
Cooking Instructions
In a large mixing bowl, blend sugar, salt, cinnamon, ginger, and cloves. Add eggs to sugar mixture, then blend in pumpkin. Dissolve the baking mix in a bit of the milk, then add to the pumpkin mixture. Finally, gradually stir in the milk. Pour into a lightly greased 8 x 8 baking dish. Sprinkle additional cinnamon lightly over the top. Bake for 15 minutes at 425°. Reduce heat to 350°, and bake 40-50 minutes, or until a knife inserted in the middle comes out clean. Cool and serve with whipped topping or ice cream.
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
2 eggs, beaten
1 (15-oz.) can pumpkin puree
1/4 c. baking mix (i.e. Bisquick)
1 (12-oz.) can evaporated milk
Cooking Instructions
In a large mixing bowl, blend sugar, salt, cinnamon, ginger, and cloves. Add eggs to sugar mixture, then blend in pumpkin. Dissolve the baking mix in a bit of the milk, then add to the pumpkin mixture. Finally, gradually stir in the milk. Pour into a lightly greased 8 x 8 baking dish. Sprinkle additional cinnamon lightly over the top. Bake for 15 minutes at 425°. Reduce heat to 350°, and bake 40-50 minutes, or until a knife inserted in the middle comes out clean. Cool and serve with whipped topping or ice cream.
