Pumpkin dessert

I first had this at a wedding rehearsal long, long ago, and I have always used this instead of pumpkin pie.

Pumpkin Dessert

Crust:
1 c. flour
1 c. flaked coconut
1/4 c. white sugar
1/2 c. butter or margarine
Mix and press in a 9 x 13" pan, bake 10 min. at 350*.

Filling:
2 cans (15 oz.) solid pumpkin
4 eggs, beaten
1 small can evaporated milk (5 oz.)
1 1/2 c. white sugar (for us, I only use about 1 c.)
1/2 tsp. salt
1/2 tsp. vanilla
2 tsp. pumpkin pie spice, or mix your own
Put in food processor. Pour on top of baked crust. Bake about 40 minutes at 350° F.

Use even less sugar if using sweet potatoes instead of pumpkin.

Pumpkin pie spice:
2 tsp cinnamon
1/2 tsp cloves
1 tsp. ginger
1/2 tsp nutmeg

edited to add the cloves & ginger

This message was edited Nov 8, 2003 1:28 AM