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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - May 25, 2007

Pumpkin Pie

Serves: 8


        

  Download this recipe.

Pastry for One-Crust Pie, Buttermilk Pastry or Pat-in-the-Pan Oil Pastry
2 large eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (16-ounce) can pumpkins (not pumpkin pie mix)
1 (12-ounce) can evaporated milk
Sweetened whipped cream, if desired


1. Heat oven to 425. Make pastry for unbaked One-Crust Pie; before adding filling, partially bake pastry to prevent crust from becoming soggy. (Do not partially bake if using the Pat-in-the-Pan Oil Pastry.)

2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients except Sweetened Whipped Cream.

3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. To prevent spilling filling, place pie plate on oven rack. Pour filling into hot pie crust.

4. Bake 15 minutes. Reduce oven temperature to 350. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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