|
No-Crust
Pumpkin Pie
- 2
large (or 3 medium eggs)
- 2
cups canned or cooked pumpkin
- 2/3
cup brown or white sugar
- 1/4
teaspoon salt
- 1
teaspoon cinnamon
- 1/2
teaspoon ginger
- 1/4
teaspoon nutmeg
- 1/4
cup white or whole wheat flour
- 1
cup milk
- Mix
all ingredients except milk together in a large bowl.
- Stir
in milk gradually until well blended.
- Pour
into a greased 9-inch pie plate
- Bake
at 350 degrees Fahrenheit for 45 to 55 minutes or until
a knife inserted 1-inch from the center comes out clean
This
recipe makes 8 serving
ABOUT
NEP: The Expanded Food and Nutrition Education Program
(EFNEP) and Food Stamp Nutrition Education Program (FSNEP)
is for limited resource families including, but not limited
to, WIC and Food Stamp clients.
The Nutrition Education Program (NEP) teaches nutrition,
food safety and food resource management to limited resource
families.
NEP
staff teach program participants individually and in small
groups. Funded by USDA, EFNEP has proven to be very effective
since its beginning in 1969. The FSNEP Program is funded
through the USDA Food Stamp Program. Additional funds are
received from Lincoln Housing Authority and Early Head Start
grants.
You
are invited to browse this site to learn more about Lancaster
County NEP Programs. If you have questions or comments,
feel free to contact Maureen Burson at 402-441-7180 or by
E-mail at lancaster@unl.edu
|
