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Tuesday, March 27, 2018, 5:30:57 PM- Pumpkin Pie
INGREDIENTS
3/4 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 large eggs
1 teaspoon vanilla
1 (15 ounce, 425 g) can pumpkin, solid pack
1 (12 ounce, 340 g) can evaporated milk (not sweetened condensed)
1 unbaked 9-inch deep dish pie pastry

DIRECTIONS

Mix sugar, salt and spices in small bowl.
In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
Slowly stir in evaporated milk.
Line pie pan with pie shell,
Pour into unbaked pie shell.
Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.

Pie is done when a knife inserted about midway comes out clean.
Cool for about 2 hours before serving.
Leftovers should be refrigerated.

Sweetened condensed milk can also be used, although with a little different result. If using sweetened condensed milk, omit the sugar.
Pumpkin pie is usually also seasoned with nutmeg, ginger (not fresh, from the spice aisle) - ½ teaspoon of each, and 1/4 teaspoon ground cloves, but I omit them because I don’t like it in pumpkin.
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