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Pie - Pumpkin Cream Pie Recipe


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     Pie - Pumpkin Cream Pie

Category   Desserts - Breads
Sub Category   None

3/4 C brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's 100% pure pumpkin
1 Cup (8 oz) evaporated milk
1/4 Cup (4 oz) heavy whipping cream unsweetened

Preaheat oven to 425 Roll out pie crust in place in 9 inch glass pie dish. Flute edges and set aside
FILLING- Combine all dry ingredients in large bowl. Using a whisk blend eggs in 1 at a time. Add pumpkin, milk, and cream and stir just til combined. Pour into unbaked pie shell.
Cover all edges of pie crust with foil and bake for 15 minutes. Keep pie in the oven and reduce temp to 350 and bake for 40-45 min with foil still on the edges until pie is set. You can take the foil off for the last 5 min if you want the edges to brown more.
Cool on wire rack for 2 hours. Don't refrigerate until completely cool or you will get condensation on the top of the pie.
Serving Suggestions
Serve with real whipping cream or vanilla ice cream.

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