Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
106
Derts
Makes enough crust
for 1 (9-inch) pie
Makes enough filling
for 1 (9-inch) pie
1 ¾ cups evaporated milk
2 large eggs
2 ¼ cups canned pumpkin
(or cooked and mashed
pumpkin)
¾ cup sugar or substitute
¼ tsp. salt
1
1
/ 8 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
1. Preheat oven to 425 º. Place all ingredients
into the Torpedo™ and lock lid into place.
Press the AUTO button and allow the
Torpedo™ to mix through 3 cycles. Turn off
when the Torpedo™ gets to the 4th cycle.
2. Pour mixture into raw pie shell. Bake at
425º for 20 min. Reduce oven to 350 º,
apply embellishments (if desired) and bake
for 45-55 more min. or until a toothpick
inserted into the center of pie comes
out clean.
3. Remove from oven and cool for about
2 hours prior to serving. Top with
whipped cream.
Pumpkin Pie Filling