Pumpkin Pie With Graham Cracker Crust |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe comes from a 3 volume set of holiday recipes. I used real pumpkin, the graham cracker pie crust, and have added Allspice to the original recipe. This pie is highly demanded by family and friends every year. It even turned a Non-pumpkin pie eater into a genuine fan! Ingredients:
2 cups real pumpkin (not canned) |
1 (14 ounce) can sweetened condensed milk |
2 eggs, beaten |
1 tablespoon brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1/2 teaspoon salt |
1 keebler graham cracker pie crust (2 extra servings size) |
Directions:
1. Preheat Oven 425 degrees.
2. Mix all ingredients together, except pie crust.
3. Pour into Pie shell.
4. Put in oven set at 425 degrees for 15 minutes.
5. Reduce temperature to 350 degrees and bake 35-40 minutes longer.
6. Do toothpick test, if it comes out clean itÂ’s done!
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