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Issue Date: Additional Online Content


Classic Pumpkin Pie

Courtesy of Marilou Suszko


Marilou Suszko

Classic Pumpkin Pie

Makes enough filling for two single-crust pies

 

1 29-ounce can cooked pumpkin

1 1/2 cups sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

dash of nutmeg

1 teaspoon vanilla extract

4 large eggs, lightly beaten

2 12-ounce cans evaporated milk

 

2 unbaked single crust pie shells

 

Preheat the oven to 425 degrees F.

 

In a large bowl, combine the pumpkin, sugar, salt, spices, vanilla and eggs until well blended. Stir in the evaporated milk.

 

Roll out the dough and prepare two single-crust pie shells. Divide the pumpkin mixture between the two shells. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours before serving or refrigerate overnight.


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