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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson

Category:
Category:

Ingredients:  
Ingredients:  
1 9-inch unbaked pie crust
1 16-ounce can pumpkin (about 2 cups)
1 14-ounce can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Whipped cream and nuts (optional)

Directions:
Directions:
Preheat oven to 425. In large bowl, combine filling ingredients, mix well and turn into unbaked crust. Bake 15 minutes. Reduce oven temperature to 350 and continue baking for 35-40 minutes or until knife inserted about 1 inch from the edge comes out clean. cool before cutting. Garnish with whipped cream and nuts if desired. Refrigerate leftovers.

 

 

 

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