3/4 c. sugar 1 t. cinnamon 1/2 t. salt 1/2 t. ginger 1/4 t. cloves 2 eggs 1 15 oz. can pumpkin puree 1 12 fluid oz. can evaporated milk Butter a glass pie pan. Preheat oven as directed below. Mix the sugar, eggs, salt,spices, and pumpkin together. Mix in evaporate milk. I usually use my egg beater. Bake until a knife inserted near the center comes out clean. 9 inch glass pie pan:325 degrees for 55 to 60 minutes 10 inch glass pie pan:325 degrees for 45 to 50 minutes The story on this recipe: My husband is diabetic and loves pie. I can make this one without feeling so guilty. I didn't look up the carbs on it but I know that it is allowed on a diabetic diet. Maybe not in the quantities he would like but at least he can eat with everyone else and not worry. I made this pie to serve with roast chicken and all the trimmings. Then I called my farmer son in law and our daughter to come eat with us. They had been to the sale barn and came back hungry. A win for us all. We
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This recipe is one from my ex sister in law. My mama always said if you can't say anything nice don't say anything at all. She could make good zucchini bread and I have 3 nieces. Nuff said. 2 c. grated unpeeled zucchini 1 c. oil 2 c. sugar 3 beaten eggs 1 t. vanilla 3 c. flour 1 t. baking soda 1 t. salt 1/2 t. baking powder 1 t. cinnamon 1 c. nuts Mix sugar,eggs, oil, and vanilla. Mix together with the dry ingredients that have been mixed together. Put into 2 greased and floured bread pans and bake at 350 degrees for 1 hour. If you have one of the little pans like I used, half the recipe fills those eight spots. I baked that pan for 25 minutes at 350 degrees. And if you were smart enough to grate and freeze zucchini last summer you have it made. I had to dig through 3 freezers til I found my one remaining package and it was marked 2018. I didn't freeze any grated zucchini last summer. Mine is all in chunks for soup now.
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