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Pumpkin Pie

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Serves 6


1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon, ground
1/2 teaspoon salt
2 eggs, lightly beaten
1 can pumpkin puree, 15 oz.
1 cup milk
1 unbaked pastry shell (9 inches)
whipped topping


  1. Combine sugar, cornstarch, cinnamon and salt in a small bowl.
  2. In a large bowl, combine eggs, pumpkin and sugar mixture; gradually stir in milk. Pour into pastry shell.
  3. Bake at 400° F for 10 minutes. Reduce heat to 350° F; bake 45 to 50 minutes longer or until a knife inserted near the center comes out clean.
  4. Let pie cool on a wire rack. Serve with whipped topping. Refrigerate any leftovers.
Course: Dessert
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