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Becca's Famous Pumpkin Pie Recipe

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This recipe for Becca's Famous Pumpkin Pie, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Wagner
Added: Saturday, August 14, 2010


11/2 pints vanilla ice cream, softened, *1 pint equals 2 cups, so 3-ish cups
2 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 unbaked pie shells

Preheat oven to 425 degrees. Place ice cream near the warm oven to soften.
In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and
nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes at 425. Reduce temperature to 350 degrees and bake an additional 30 to 40 minutes, or until filling is set.




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