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Pumpkin Pie


  • 1 unbaked 9-inch pie shell
  • 2 eggs
  • 1 14-oz. can pumpkin puree
  • 1 1/4 cups sweetened condensed milk
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon ginger, ground
  • 1/4 teaspoon nutmeg

  1. Preheat oven to 425/a=*F. Beat eggs in a large bowl. Blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg. Pour filling into pie shell.
  2. Bake 15 minutes, then reduce heat to 375/a=*F and continue baking another 35 minutes or until knife inserted into center comes out clean. Cool before serving. Garnish with whipped cream.

 

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