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Pumpkin Pie in Walnut Crust

Author/Submitted by:
Servings: 8
Categories: Crust-Pie / Desserts / Pies & Pastries / Pumpkin

    walnut pastry, separate reci
1/2  c  dark brown sugar, packed
1  t  ground cinnamon
1/2  t  salt
1/2  t  ground ginger
1/2  t  ground nutmeg
1/8  t  ground cloves
16  oz  pumpkin, canned
    --or 2 cups pureed cooked pu
2  lg  eggs
1  c  evaporated milk

Recipe by: Country Living, October 1994 Prepare pastry. Preheat oven to 425 degrees. In a large bowl, combine sugar, cinnamon, salt, ginger, nutmeg and cloves. With an electric mixer on medium speed, beat in pumpkin until combined. Add eggs and milk; beat until smooth and well blended. Pour pumpkin mixture into the pastry-lined plate. Bake for 10 minutes. Reduce oven temperature to 350 degrees and bake for 35 minutes longer or until the center of the pie is set. Cool on a wire rack to room temperature, then serve or refrigerate. Penny Halsey (ATBN65B). By "Lloyd A. Carver" <> on Jan 5, 1996

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