Dough: 1/4 ounce package yeast 1/2 cup warm water 1/2
cup scalded milk 1/4 cup sugar 1/3 cup butter, melted 1 teaspoon salt 1 cup canned pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground clove 1 egg 4 - 5 cups all - purpose flour
Ingredients: 1 (9 inch) unbaked pie crust 3 eggs, beaten 3/4 cup white sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg white 2 1/2
cups scalded milk 1/4 teaspoon ground nutmeg 3 drops yellow food coloring (optional)
Not exact matches
When the
milk is heated through (be careful not to
scald the
milk) add 1/4
cup parmesan cheese and stir until it melts.
Or use 3
cups milk and 1
cup stock for a much creamier version, just be sure to allow time for
milk to heat through and don't allow it to
scald.
Add about a
cup of the
scalded milk into the egg mixture and mix well.
Place top half of double boiler on top of the bottom half, and pour 2
cups milk into the top half of the pan, to
scald.
In another bowl, whisk 4 eggs until beaten add 1/2
cup sugar, 1 teaspoon salt, stir in the warm
scalded milk and water.