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.
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