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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Hollenshead Emerson
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (9-in.) pie shell, unbaked
1 (16-oz.) can pumpkin
1 (14-oz.) can Eagle Brand milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt

Directions:
Directions:
Preheat oven to 425. Mix all ingredients together using a mixer. Pour into pie shell and bake 15 min. at 425, then reduce the oven to 350 and bake for 35 min. longer. Cool completely. Serve with Cool Whip. Store in the refrigerator.

Personal Notes:
Personal Notes:
Tammy is the wife of Allen Emerson, the daughter of Raymond & Doris (Mitchell) Hollenshead & the granddaughter of the late Ray & Fern (Prince) Hollenshead.

 

 

 

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