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Pumpkin Pie Filling Recipe

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

Contributor:  
Contributor:  
Mom's recipe
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
2 cups pumpkin,cooked (#1)can or squash can be used
2/3 cup brown sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 2//3 cup or 15 oz can evaporated milk (low fat can be used)
1 9"pastry shell, unbaked

Directions:
Directions:
Mix eggs, pumpkin, brown sugar, salt and pumpkin spice together. Stir in evaporated milk. Mix well. Pour into 9"crust. Bake at 425 for 15 minutes, then at 350 for 45 minutes. Pie is done when a knife is stuck in pie and it comes out clean.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Mom always made squash pie. No one ever complained or seemed to even know the difference.Her crusts were always flaky and good.

 

 

 

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