Corn and Pumpkin Pie

Source: P. Cox
Cooking time: 1 1⁄2 hours


Corn and Pumpkin Pie


1 pound
cream-style corn (tin)
2 cups
mashed cooked pumpkin
2 tablespoons
butter or margarine (melted)
eggs (beaten)
4 tablespoons
6 ounces
corn kernels (1 small tin, it desired)


How to make Corn and Pumpkin Pie?

1. Mix corn and pumpkin, add beaten eggs, melted butter and lastly fold in flour.
2. Pour into a greased 2-quart casserole.
3. Bake 1 1/2 hours at Regulation 2 1/2-3 or until set.
4. The pumpkin can be left out and all corn used instead.


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