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Recipe Instructions

Pumpkin Pie
"the classic pie like Grandmother made"

  • 1 (9-inch) unbaked pastry shell
  • 3 eggs
  • 1 (15 ounce) can pumpkin, (1 3/4 cup)
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 (12 ounce) can evaporated milk
  • - whipped cream
Beat eggs slightly in mixing bowl, blend in remaining ingredients; pour into pastry shell.  Bake in a preheated 450 F oven 10 minutes; reduce heat to 350 F and continue baking until knife inserted in center comes out clean (about 45 minutes).  Cool.  Serve with a "dallop" of whipped cream.
Amount: 6 servings

Squash or Sweet Potato Pie:
Substitute equal amount of cooked, mashed squash or sweet potatoes or 1 (15 ounce) can squash or 1 (10 ounce) package frozen squash (thawed) or 1 (18 ounce) can drained, mashed sweet potatoes.
To prevent spills, fill pastry shell after placing on oven rack. Pour any remaining filling into custard cup and bake in a pan of water while pie is baking.
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