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Pumpkin Pie

The holidays are just around the corner and pumpkin pie is a must for our family.  This is an easy recipe to make and the pie is rich and creamy.

1 1/2 cups pumpkin, canned or fresh (not the pumpkin pie mix)
1/2 teaspoon salt
1 1/2 cups evaporated milk
2 eggs
3/4 cup sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract   
1/4 teaspoon ground cloves
1 (9 inch) pie shell
Combine pumpkin, salt, milk, eggs in a bowl and mix well with mixer.  Add sugar, spices and vanilla and continue to mix.  Pour into pie shell.  Bake in a preheated 400 degree oven for 15 minutes.  Reduce heat to 350 degrees and continue baking 35 to 40 minutes until center is set.  Enjoy!
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  1. Have you ever used a Keebler ready crust for this? I’m in England at the moment and would like to make this for our Friendsgiving this weekend but afraid they don’t sell pie shells here – they expect you to make them from scratch lol But I ordered some Keebler ready crusts online.

  2. Can you use the pumpkin pie mix for this pie? And do I have to brown the crust first.

  3. This actually looks like pumpkin custard instead of pie, my mom made this & its better then the pie kind. creamier mmmmmmmmm

  4. Judy Whittenberg says:

    What size cans for the pumpkin ?

  5. I used the link you gave me to the recipe on how to cook the sugar pumpkin today. It worked perfectly. The pie is cooling. Thank you so much : )

  6. Can you actually use the inside of a real pumpkin for a pie?

  7. I bought a sugar pumpkin to make a pie. How do i prepare it? So i can make a real pumpkin pie. Any info or recipe would be great. Thanks!

  8. This pie is DELICIOUS!! I found there was enough filling to make two pies, and both of them were devoured by my family and my boyfriend’s family! ;P It’s so creamy and just melts in your mouth, thank you for posting this recipe!

  9. Janell Butts says:

    I agree..the fresh ones are sooo good it takes a bit more time to bake of the pumpkin..but the taste later is incredible..

    • I agree. Made this recipe from sugar pumpkin and it took an extra fifteen minutes. Was worth it. So good. My guests devoured it.

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