Traditional Pumpkin Pie

  • on November 18, 2009
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Ingrients & Directions

1 9″ unbaked pie shell 1 ts Ground cinnamon
1 cn Pumpkin (16 oz) 1/2 ts Ground ginger
1 cn Eagle brand milk (14 oz) 1/2 ts Nutmeg
2 Eggs 1/2 ts Salt

Preheat oven to 425 F. In mixer bowl, combine all ingreds. except
pastry shell; mix well. Pour into pastry shell. Bake 15 minutes.
Reduce oven to 350 F. and continue baking until knife inserted in
center comes out clean–about 35 to 40 min. Serve with whipped
cream/topping. Garnish as desired. Refrigerate leftovers.

1 servings

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