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Pumpkin Pie

Yankee Plus Dec 2015


Pumpkin Pie
3 votes, 4.33 avg. rating (84% score)
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  • 1 15-ounce can pumpkin (not pie mix)
  • 3/4 cup sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 egg, beaten
  • 1 can (10 ounces) evaporated milk
  • nutmeg for grating
  • 1 deep pie shell


Mix first 6 ingredients well, and pour into unbaked pie shell. Sprinkle nutmeg on top.

Place on cookie sheet or foil.

Bake at 350 degrees F for 1 hour (or until a knife inserted in the center comes out clean). Eat warm, eat at room temperature for dessert, or eat cold for breakfast like my family!
Updated Sunday, April 21st, 2002

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2 Responses to Pumpkin Pie

  1. Anonymous November 1, 2005 at 6:27 am #

    Will definitely try it again. I made this pie from real pumpkin out of the garden, not canned.

  2. Joe November 18, 2014 at 2:41 pm #

    I also made this from fresh pumpkin out of my garden. The reason I like this recipe is the fact it calls for less sugar than others that I’ve read. This is my go to recipe for pumpkin pie. I have also subtracted some sugar added maple syrup to this to try something different, nice touch. I’ll give this a 5 star rating.

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