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Pumpkin Pie

This is my modified version of the pumpkin pie recipe from Libby's Canned Pumpkin. This recipe calls for an unbaked pie shell, but I often use a baked graham cracker crust for this.

Prep
Cook
Serves 8people
Ingredients
1/2
cup sugar
1/2
tsp salt
1
tsp cinnamon
1/2
tsp ground ginger
1/4
tsp ground cloves
2
large eggs
1
can pumpkin
1/2
cup almond milk
1
9-inch pie shell
Directions
1.
Preheat oven to 425 degrees.
2.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3.
Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
4.
Gradually stir in milk.
5.
Pour into pie shell.
6.
Bake in preheated oven at 425 degrees for 15 minutes. Reduce temperature to 325; bake for about 1 hour, until knife inserted near the center comes out clean.

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