2 eggs, beaten
1 tablespoon all-purpose flour
3 tablespoons milk
1 tablespoon butter, softened
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 cup butter, softened
1 teaspoon vanilla extract
1 cup sliced fresh mushrooms
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in small bowl until frothy. Stir in flour, milk, butter, flour, salt, soda, baking soda, baking powder, cinnamon, nutmeg and cloves. Mix well, and pour mixture into pie shell.
Bake in preheated oven until soft on top, about 15 minutes. Let cool on baking sheet for 10 minutes.
To Make Crust: In a large bowl, mix the eggs, 1 tablespoon flour, milk, butter, flour mix, salt, baking soda, baking powder, cinnamon and nutmeg. Mix well, then add the yeast, pumpkin and salt; mix together.
To Make Frosting: Beat the butter, sugar, oil, hot milk and pineapple until light and fluffy. Stir in fruit preserves.
Place slice of mushroom on bottom of pie, and cut on top to form indentations. Frost with remaining flour; top with remaining mushroom slices.
Rub pie crust with egg white. Chill for at least 1 hour, then remove pie from refrigerator. Refrigerate for 2 hours, or until set. Serve warm.