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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie, by , is from Our Family Cookbook Project, 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!

Contributor:  
Contributor:  
Connie Dicesare

Category:
Category:

Ingredients:  
Ingredients:  
RECIPE FOR 2 PIES
4 eggs, slightly beaten
1 (29 oz.) can Libby's solid pack pumpkin
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 (12 oz. ea) cans evaporated milk -or- 3 1/4 cups half and half
2 (9-inch) unbaked homemade pie shells with high fluted edge

Directions:
Directions:
Preheat oven to 425F. Combine filling ingredients in order given; divide evenly into pie shells. Bake 15 minutes. Reduce temperature to 350F and bake an additional 45 minutes or until knife inserted near center of each pie comes out clean. Cool; garnish, if desired, with whipped topping.
Yield: 2 (9-inch) pies.

If regular 9-inch frozen pie shells are substituted, recipe fills 4 (bake in 2 batches). Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375F. Bake 2 pies on cookie sheet 45 minutes or until pies test done as directed above. Repeat with remaining 2 pies.

Personal Notes:
Personal Notes:
This recipe is taken from the Libby's pure pumpkin can and is the best I have found. I add a tiny bit more of the spices.

 

 

 

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