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Print this Recipe    Fresh Pumpkin Pie

Fresh Pumpkin Pie

1 9-inch unbaked pie shell
2 eggs, slightly beaten
2 cups pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 2/3 cup evaporated milk (12 fl. Oz. can)

Clean inside of pumpkin. Cut into approx. 5-inch squares and place
in a large baking sheet, cover with foil and seal edges. Bake in
350 degree oven and steam for about one hour or until pumpkin is
tender. When pumpkin is cool scoop out and with a food processor
grind until smooth.

Beat eggs lightly in a large bowl. Stir in remaining ingredients
in order given. Pour into pie shell. Bake in preheated 425F oven
for 15 minutes. Reduce temperature to 350F and continue baking 45
minutes or until knife inserted into center of pie filling comes
out clean. Cool on wire rack.

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