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Traditional Pumpkin Pie made with pumpkin puree

I used excess pie dough and cut it into
seasonal shapes. These were baked separately
(with a little cinnamon sugar sprinkled over
the top) and then added to the baked &
cooled pie.
A1950's era recipe in combination with our pumpkin puree yields a traditional Thanksgiving pie . . .







Traditional Pumpkin Pie made with pumpkin puree    Makes one 9” pie
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 ounces pumpkin puree
1 (12 oz.) can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  1. Mix sugar, cinnamon, salt, ginger and cloves in a large bowl.
  2. Add eggs and stir to incorporate.
  3. Stir in pumpkin puree.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shell.
  6. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. And bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  7. Cool on wire rack for 2 hours.
  8. Serve immediately or refrigerate.

Recipe without photos . . .
Traditional Pumpkin Pie made with pumpkin puree    Makes one 9” pie
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 ounces pumpkin puree
1 (12 oz.) can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  1. Mix sugar, cinnamon, salt, ginger and cloves in a large bowl.
  2. Add eggs and stir to incorporate.
  3. Stir in pumpkin puree.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shell.
  6. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°. And bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  7. Cool on wire rack for 2 hours.
  8. Serve immediately or refrigerate.

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