"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from The Terpstra Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Terpstra


1-9" unbaked pie crust ( or homemade crust)
1 16 oz can pumpkin ( I use 2 cups fresh pumpkin)
1 13 oz can evaporated milk
2 eggs
1/2 c. packed brown sugar
1/2 c. white sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp salt
Whipped cream for garnish

Preheat oven to 425
In large bowl, with mixer at medium speed, beat pumpkin with next 10 ingredients until well mixed.
Place pie plate on oven rack; pour pumpkin mixture into pie crust.
Bake 15 minutes; turn oven temp to 350 and bake 35 more minutes or until filling is set.
Serve with whipped cream




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