"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin PIe Recipe

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This recipe for Pumpkin PIe, by , is from Suz's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Kuhn
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cupsugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15oz) Libby's 100% pure pumpkin
1 can (12.fl oz) carnation evaporated Milk
1 unbaked 9-inch deep dish pie crust

Directions:
Directions:
Beat eggs in mixing bowl with mixer. Add sugar, salt, cinnamon, ginger and cloves. Add pumpkin. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425F oven for 15 minutes. Reduce temperature to 350F and bake 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve or refrigerate. Serve with Cool Whip.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is Dustin's favorite holiday pie! It is also my father-in-law's as well, Jerome Kuhn. Thank you Libby's Famous Pumpkin Pie recipe!!! Your a lifesaver.

 

 

 

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