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Pumpkin Pie - Spirtied Recipe

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This recipe for Pumpkin Pie - Spirtied, by , is from Mignella Family Recipes, 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!

Jackie Mignella


Filling - Instruction to double are in (). If no () do not double

1 (16oz) can solid pumpkin - (29 oz can)
1 cup dark brown sugar (x 2)
1 cup sugar (x2)
1 Tbsp flour (x2)
1 tsp ground cinnamon (x2)
tsp salt
tsp ground mace
tsp ground ginger
tsp ground allspice
tsp ground cloves
3 large eggs (5 eggs)
1 cup whipping or heavy cream (x2)
cup whole milk (x2)
cup dark rum
2 tsp vanilla extract

Pie crust - Don't have to thaw or pre-bake pie crust

1. In a large mixing bowl, whisk the ingredients together until smooth.

2. Pour into pie crust.

3. Bake pie for 20 minutes at 375. Reduce oven temperature to 325 and bake until pie is almost solid in the center when the dish is shaken (approximately 35 minutes). No liquid in the center.

4. Remove from oven, bring to room temperature and service the whipped cream or ice cream.

Personal Notes:
Personal Notes:
A Thanksgiving favorite.




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