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    Old Fashioned Pumpkin Pie

    Source of Recipe


    List of Ingredients


    2 cups pumpkin puree

    cup sugar

    1 teaspoon ground cinnamon

    teaspoon ground ginger

    teaspoon ground nutmeg

    3 eggs, beaten

    1 5-ounce can evaporated milk

    cup milk

    1 9-inch unbaked pastry shell whipped cream (optional)


    Preheat oven to 3750F. In a large bowl, combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs, mixing well. Gradually add evaporated milk and milk, stirring to mix well. Pour into prepared pie shell.

    To prevent over browning, cover the edge of pie shell with a strip of foil. Bake 50 minutes or until a knife inserted near the center comes out clean. Remove pie to a wire rack. If desired, serve slightly warm with whipped cream. Store covered in the refrigerator.

    Note: To prepare pumpkin pulp from a fresh pumpkin, slice the pumpkin in half horizontally. Remove the seeds. Place each half cut-side down on a cookie sheet and bake in a 2500F oven for 2 to 2 hours or until pulp is very soft. Remove from oven; scrape out pulp and place in a blender or food processor; process until smooth. Strain, pressing out excess liquid. One pie pumpkin will make about 2 cups.




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