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Yummy Pumpkin Pie Filling

Authentic Pumpkin Pie Filling

Last year, I made a pumpkin pie filling from scratch and it was really easy to make and delicious. In fact, my pie tasted better than when I used a canned pumpkin puree. Check out this link for recipes ideas to make old-fashioned pumpkin pie.  

For those of you strapped for time during Thanksgiving's hustle and bustle, here's a pie recipe using canned pumpkin filling. Just buy a good organic brand of canned filling made with quality ingredients to kick up the taste.

 Easy Pumpkin Pie Filling
3/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
2 eggs
1 (15-ounce) can solid pack pumpkin
1 (12-ounce) can evaporated milk  In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into a pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 45 minutes or until firm. Top with homemade whipped cream!

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