1 can (15 ounces) pumpkin puree
2 eggs, well beaten
1 cup brown sugar, packed
1 small can (5 ounces) evaporated milk
1 teaspoon allspice
1/4 teaspoon ground cloves
1 unbaked 9-inch pie shell
1/2 cup raisins, chopped
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Courtesy of Mama Dip's Kitchen by Mildred Council, The University of North Carolina Press (October 4, 1999)
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