Habanero Pumpkin Pie


4 eggs slightly beaten

1 teaspoon salt

1 ¼ cups sugar (brown and white mixed together)

2 cups pumpkin, slightly less is needed if you use canned pumpkin

1 cup evaporated milk

2 cups hot milk

6 tablespoons TorchBearer Sauces Mango-Papaya Sauce

frozen pie crust.

ground cinnamon



Preheat oven to 400 F.


In a large mixing bowl blend eggs, sugar, pumpkin, salt, evaporated milk, hot milk and Mango-Papaya Sauce,


Follow the directions for your choice of pie crust.  Pour pie filling into crust, sprinkle with cinnamon, and bake at 400 F for about 45 minutes.


You can also use the easy pastry recipe from Debbie and Kelly’s apple pie.


Good Morning Coffee Cake