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Pumpkin Pie

6" Tarts 9" Pie 10" Pie

pumpkin 1/2 cup 1 cup 1 1/2 cups
eggs 1 2 3
milk 1/2 cup 2/3 cup 1 cup
sugar 1/3 cup 2/3 cup 1 cup
salt 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
ginger 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
nutmeg 1/8 teaspoon 1/4 teaspoon 3/8 teaspoon
cinnamon 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
cloves dash 1/8 teaspoon 1/4 teaspoon
baking time 25 minutes 50 minutes 65 minutes

Evenly brush sides and bottom of a graham cracker crust with one
beaten egg yolk. Bake crust for 5 minutes at 375F and remove from
oven (put leftover yolk and any egg white into pie filling).

Use any firm pumpkin flesh scraped from a pumpkin. Boil until
soft. Drain and mash. Firmly pack pumpkin when measuring and
drain off any excess liquid.

Combine eggs, pumpkin, milk (regular, condensed or evaporated),
sugar, salt, ginger, nutmet, cinnamon, and cloves. Blend until
smooth. Pour into prepared crust and bake at 375F.

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