Culinary Cooking and Concepts
Chef Katie Cowsert, Pastry Chef, University Club of MSU
Featured Food: Pumpkin Yield: serves 12


  • 1 can (15 oz) canned pumpkin
  • ¾ c granulated sugar
  • 1 t cinnamon
  • ½ t salt
  • ½ t ginger
  • ¼ t ground cloves
  • 2 eggs
  • 1 can (12 oz) evaporated milk


Put all the ingredients in a bowl and whisk together until smooth. Pour into raw pie shells. Bake at 350°F for 50 minutes, or until the filling is not jiggly.

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