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Traditional Homemade Pumpkin Pie Recipe

Pumpkin Pie is a Fall favorite. It's popularity rises a soon as bright, orange pumpkins show up at the markets, and as the weather cools down. Pumpkin pie remains popular all through the holiday season. We wouldn't think of Thanksgiving dinner without this pie. And, for many of us, it's a "must have" pie during the Christmas and the holiday season.

Here's a recipe you can use with your home grown pumpkins:

This recipe starts with your own home made puree

If you choose not to use your own pumpkins to make puree, that's okay. Just use canned pumpkin puree.

Pie Ingredients:

2 Eggs, slightly beaten

16 oz. Homemade Pumpkin Puree, or a 16oz. can of puree

3/4 cups Sugar

1/2 tsp. Salt

1 tsp. Ground Cinnamon

1/4 tsp. Ground Cloves

1/2 tsp. Ground Ginger

13 oz. Evaporated Milk

9-inch Unbaked Pie Shell

Preparation/Cooking Directions:

Preheat oven to 425F degrees.

Mix filling ingredients together.

Pour into an unbaked pie shell.

Bake at 425F for 15 minutes.

Reduce temperature to 350F, bake for and additional 45 minutes.

Allow to cool before serving.

Top with a big pile of whipped cream.

TIP: If crust begins to get too brown, loosely cover crust only with foil.


More Information:

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Pumpkin Recipes Galore at Pumpkin Nook

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