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Perfect Pumpkin Pie

November 20, 2016

Perhaps you were commissioned to bring the dessert to this year’s Thansgiving dinner. There’s nothing like the taste home baked pumpkin pie, and it’s about as easy as driving to the supermarket and waiting in those long lines to pay.

Prep15 m
Cook55 m

1 (15 ounce) can pumpkin

1 (14 ounce) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon  (can also be purchased in refill bag )

1/2 teaspoon ground ginger  (ginger also available in refill bag or restaurant size jug)

1/2 teaspoon ground nutmeg  (Ground nutmeg can also be purchased in large 6 oz container)

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

Add all ingredients to list

Add all ingredients to list

Ready In1 h 10 m
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.



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