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Creamy Pumpkin Pie

Thursday, January 01, 2004
1 pie
Flaky pie crust for a single-crust-9 inch pie1 (15-ounce can) pumpkin
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can sweetened condensed milk
2/3 cup half & half
4 eggs, slightly beaten
Preheat oven to 425 degrees. Roll out chilled pie dough to fit a 1 1/2 inch-deep-9 inch pie pan and partially bake. then reduce oven to 375 degrees. In a small bowl combine brown sugar, spices and salt. Set aside.
In a larger bowl combine eggs, pumpkin, sugar/spice mixture vanilla and sweetened condensed milk. Blend well until combined. Using a wire whisk, gradually add half & half.
Pour into pie shell and bake for one hour or until filling is set, but shakes slightly.
Nutrition Facts:
Kathy Haws
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