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Cookies, Candy & Desserts

Pumpkin Pie I - 1996
​​​​​Recipe courtesy of Joan Wozny

​INGREDIENTS
  • 2 cups  pumpkin, canned or cooked fresh
  • 1 ½ cups  heavy whipping cream
  • 3 large  eggs -- beaten lightly
  • ½ cup  sugar
  • ¼ cup  brown sugar -- packed firmly
  • 1 tablespoon  ground cinnamon
  • ½ teaspoon  salt
  • ¼ teaspoon  grated nutmeg or
  •   ground allspice
  • 1 pinch  ground cloves
  • 1 pie crust  (9 inch)
​
PREPARATION
Preheat oven to 425. In a large bowl, stir together all the ingredients except the pie crust -- duh! Pour the mixture into pie shell. Bake for 15 minutes. Reduce heat to 350 and bake for another 45 minutes, or until the pie is set.  Cool.

Don't ever use the recipe on the back of a pumpkin can. This is the one to use! It's fluffy, not stuffy. Taste-tested and approved at Thanksgiving in Hurst, 1996.

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  • Home
  • Breakfast
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking