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Pie-Pumpkin (9in.) Recipe

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This recipe for Pie-Pumpkin (9in.), by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


c. granulated sugar
tsp. salt
1 tsp. ground cinnamon
tsp. ground ginger
tsp. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% pure pumpkin
1 can (12 fl. oz.) Carnation Evaporated Milk
1 unbaked 9 in. pie shell

Preheat oven to 425
In a small bowl, mix sugar, salt, cinnamon, ginger and cloves.
In large bowl, beat eggs.
Stir in pumpkin and sugar/spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Cover edges of pie shell with foil or metal pie crust shield.
Bake for 15 min.
Reduce oven temp. to 350
Bake for additional 40-50 min. until knife inserted in center comes out clean.
Cool on wire rack for 2 hrs.
Refrigerate after serving.




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