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Libby's Pumpkin Pie with Grandme's changes Recipe

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This recipe for Libby's Pumpkin Pie with Grandme's changes, by , is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille McConnell

Category:
Category:

Ingredients:  
Ingredients:  
1 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
tsp. ground ginger
4 lg eggs
1 can (29 oz.) Libby's 100% pure pumpkin
2 (12 oz.) cans evaporated milk
2 unbaked 9 inch pie shells

Directions:
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells. (Use a cup and pour the filling over a spoon so it doesn't damage the crust.)

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate.

Personal Notes:
Personal Notes:
Per Grandme, follow the pumpkin pie recipe on Libby's can and omit cloves and half the ground ginger. Above recipe has already been altered.

 

 

 

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