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Pumpkin Pie Filling - Hoosier Style

Erik | Oct 23, 200111:32 PM

My Mom's / Grandmoher's pie crust recipe is posted elsewhere but here's my mom's filling which rocks. I use canned pumpkin because it's consistent and, honestly, I don't like the stringiness that real pumpkin has. Anyway, here it is. It is spicier than most.

2C (16oz) canned pumpkin
1 10oz can sweetened condensed milk
1 large egg
1/2t Salt
1/2t Nutmeg
1/2t Ginger (the powdered spice rack kind, not fresh)
1/4t Mace
1-1/4t Cinnamon

Blend it all together. Pour into unbaked pie shell. Bake at 375 for 50-55 minutes -- knife inserted in center should come out clean.

(For the truly white trash experience, don't forget the Ready Whip®)

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