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"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

GRANDMA BURNIE’S PUMPKIN PIE Recipe

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This recipe for GRANDMA BURNIE’S PUMPKIN PIE is from The Crowe Family Cookbook 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 REFRIGERATED PIE CRUST OR GRAHAM CRACKERS CRUST
½ TSP KOSHER SALT
2 TSP CINNAMON
1 TSP GROUND GINGER
½ TSP GROUND CLOVES
1/4 TSP NUTMEG
3 LARGE EGGS
1 CAN (15 OUNCE) PUMPKIN PUREE
1 CAN SWEETENED CONDENSED MILK.

Directions:
Directions:
IF USING REFRIGERATED PIE CRUST PRESS PIE CRUST INTO 9-INCH PIE PLATE, FLUTE THE EDGES WITH THUMB.

IN A MIXING BOWL, COMBINE THE SWEETENED CONDENSED MILK, SALT, CINNAMON, GINGER, AND CLOVES. ADD IN THE EGGS AND WHISK UNTIL BLENDED.

ADD PUMPKIN AND MIX IN.

POUR INTO PIE CRUST.

BAKE IN A 425 DEGREE OVEN FOR 15 MINUTES. COVER THE PIE CRUST EDGES WITH FOIL OR A PIE SHIELD AND LOWER TEMPERATURE TO 350 DEGREES. BAKE FOR AN ADDITIONAL 40-45 MINUTES, UNTIL A TOOTHPICK INSERTED COMES OUT CLEAN.

REMOVE FROM OVEN AND COOL. REFRIGERATE UNTIL READY TO SERVE.

Number Of Servings:
Number Of Servings:
ABOUT 8
Preparation Time:
Preparation Time:
ABOUT 1 HOUR
Personal Notes:
Personal Notes:
GRANDMA USED REFRIGERATED OR FROZEN PIECRUST, BUT I THINK IT’S BETTER WITH THE GRAHAM CRACKER CRUST.

 

 

 

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