Serendipity Ranch Kitchen Korner |
Pilgrim Pumpkin Pie From the Kitchen of Judy Montrose |
1¾ c canned pumpkin (15 oz can) ¾ c brown sugar, packed ¾ t salt 2 t cinnamon ½ t allspice ½ t cloves |
1 t ginger
1½ t nutmeg
1 c undiluted evaporated milk
½ c water
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Heat oven to 450 F.
Combine sugar, salt, spices, and stir into pumpkin. Stir milk, water, and
pumpkin mixture into eggs. Pour most of the filling into the shell. Place
pie on oven rack, add rest of filling.
Bake at 450 F for 15 min, then reduce heat to 350 F and bake for 1 hour or
until knife comes out clean. Cool on rack.
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