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Thanksgiving Pumpkin Pie

October 25, 2014

Pumpkin Pie Ingredients

2 cups pumpkin puree (not pumpkin pie filling), canned or fresh

One 14-ounce can sweetened condensed milk

2 eggs

1 tablespoon vanilla extract

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup packed brown sugar

1 unbaked Perfect Pie Crust rolled out and prepared in a pie pan

Directions

1. Preheat the oven to 425 F.

2. Add the pumpkin puree to a large bowl.

3. Pour in the sweetened condensed milk.

4. Add the eggs…

5. Add in the vanilla…

6. Add in the spices…

7. And add in the brown sugar.

8. Whisk until the mixture is perfectly smooth…

9. Then pour it into the pie crust.

10. Bake the pie for 15 minutes, then reduce the oven temperature to 350 F and bake for 40 minutes more. Watch the crust and make sure it doesn’t brown; lightly cover the pie with foil if it browns to quickly.

11. Remove the pie from the oven when it’s no longer jiggly, then let it cool before serving.

12. Serve on it’s own (delicious!) or with Sweetened Whipped Cream (even more delicious!).

Makes 8 to 12 Servings                Happy Thanksgiving!!!

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