Recipe - Pumpkin Spiced Cake

16 ounce Pumpkin; 1 Can
26 ounce Evaporated Skimmed Milk; 2cn
1 tablespoon Molasses
One half cup Light Corn Syrup
One half teaspoon Salt
One half teaspoon PumpkinPie Spice

GARNISH
Nutmeg; To Taste

Place all the ingredients in a 2 One half to 3quart mixer bowl. Beat until
well blended. Refrigerate for several hours and stir before serving.
Sprinkle with nutmeg for a garnish.

Each Three fourths cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
154 7 G 32 G 1 G 0 0 4 Mg 252 Mg

From The Cookbook For The 90s By Helen V Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip