Punkin Pie
Note: Cooking times are based on an 800-watt microwave oven. Times may need to be adjusted depending on the cooking power of your oven.
1/2 cup butter or margarine
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1/2 cup water
2 eggs
1 cup canned pumpkin
2 cups all-purpose flour
1/2 cup raisins (optional)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
GLAZE
1-1/2 ozs. cream cheese
1 tablespoon butter or margarine
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
Punkin Pie
1 to 2 teaspoons milk
Pumpkin pie spice (optional)
Walnuts, chopped (optional)
1.Cream butter and sugars in large mixing bowl. Add water, eggs and pumpkin. 2.Combine dry ingredients. Add to liquid ingredients. Mix until smooth. 3.Place 2-inch diameter glass in center of waxed paper-lined 2-quart glass casserole to form ring mold.* Pour batter into dish. 4.Bake in Radarange Oven on HIGH for 8 to 9 minutes, or until top springs back when lightly pressed with finger.** Let stand 10 minutes. Remove glass and invert ring on serving platter. 5.For glaze, combine cream cheese, butter and vanilla. Add confectioners' sugar slowly. Blend in milk, and stir until smooth. Drizzle over cooled bread. Sprinkle lightly with pumpkin pie spice or chopped walnuts, if desired.
Micro Tips:
* Be sure waxed paper remains flat in dish.
** You may want to turn dish halfway through cooking time.
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recipe ideas.
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