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PUMPKIN PIE Recipe

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This recipe for PUMPKIN PIE, by , is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharron Schepkowski

Category:
Category:

Ingredients:  
Ingredients:  
HARVEST TIME recipe

PUMPKIN PIE

4 egg whites, lightly beaten
1 (16 ounces) can pumpkin or homemade from pumpkin pulp
1/4c. sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 (12 ounce) can evaporated skim milk
1 unbaked Graham Cracker Crust

Directions:
Directions:
İHARVEST TIME recipe


PUMPKIN PIE

Preheat the oven to 425 degrees F

In a large bowl, combine the egg whites and pumpkin. Stir in the sugar, cinnamon, ginger, and cloves. Then stir in the milk.

Pour the mixture into the crust. Bake for 15 minutes. Then reduce the oven temperature to 350 degrees F and bake for 40 - 50 minutes more or until a knife inserted the center comes out clean. Cool completely on a wire rack before serving.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
45-55minutes
Personal Notes:
Personal Notes:
* You can substitute a pastry for the pie shell.

 

 

 

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