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- 2 large eggs
- 2 cups canned unsweetened pumpkin (or make your own)
- 3 tblsp vegetable glycerine
- 1 ¼ cups unsweetened soy milk
- 1 tsp each cinnamon and ginger
- ¼ tsp ground cloves
- ½ tsp sea salt
Plus: Perfect Pecan Crust, Meringue Topping
Preheat oven to 425 degrees. Beat eggs in a large bowl, stir in pumpkin, glycerine, soy milk, spices and salt. Beat with electric mixer at high speed for 2 minutes. Pour mixture into Perfect Pecan Crust. Bake 10 min. Reduce heat to 350 degrees, bake 45 min. more or until firm. Cool Top with Meringue topping.
Published in the Price-Pottenger Journal of Health and Healing
Winter 1992 | Volume 16, Number 4
Copyright © 1992 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide