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Pumpkin Pie

  • 2 large eggs
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin
  • 1/4 teaspoon pumpkin pie spice (or cinnamon if needed to substitute)
  • 1 1/2 cups sweet condensed milk (or 1 cup milk and 1/2 cup cream)
  • 1 9" unbaked pie shell (I particularly like the pie crusts you buy in the refrigerated section at the grocery store for this pie)
Combine and mix all ingredients except milk. Then add the milk, mix and pour into a 9" unbaked pie shell. Bake at 450 degrees F for 15 minutes, then REDUCE heat to 325 degrees F for 30 minutes. Serve with a topping of whipped cream (optional).

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