"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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
c. packed brown sugar
c. white sugar
1 tsp cinnamon
tsp ginger
tsp nutmeg
tsp allspice
tsp ground cloves
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.
Cool. Serve with whipped cream




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