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Article: Fresh Pumpkin, Perfect for Pie!: A different pie

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Forum: Article: Fresh Pumpkin, Perfect for Pie!Replies: 1, Views: 23
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Lebanon, PA

November 24, 2008
2:50 PM

Post #5825782

I make my pumpkin pies without using the spices that are normally associated with pumpkin pie. The flavor is different and has become a favorite of all who taste my pies.

Plain pumpkin pie
2 cups pumpkin puree
1 cup sugar
2 large eggs
1 cup milk.

Combine and pour into 9 inch pie pan. Sprinkle top with cinnamon.
Bake at 375 until pie is set. Usually about 75 minutes.

Try it.


Mount Laurel, NJ
(Zone 7a)

November 24, 2008
9:32 PM

Post #5827141

Hi Cindy,

I've never met a custard I didn't like. One time when I made pumpkin dinner rolls, they came out OK, having a lovely pastel orange pumpkin color and good texture. However, I had intended to add some pumpkin spice blend, but forgot. Nobody could tell they were "pumpkin" flavored. I think people (like my mom) associate the blend of cinnamon, cloves, ginger and/or nutmeg as the "flavor" of pumpkin.

Thank you for sharing your recipe :)

Best wishes for a Healthy and Happy Thanksgiving!

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Thanks Dutchlady1 8 Nov 24, 2010 12:17 PM
Nicely Done! darius 6 Nov 24, 2010 12:25 PM
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Wonderful article!! tombaak 2 Nov 21, 2008 8:57 PM
Roast pumpkin is delicious dalfyre 2 Nov 25, 2008 7:49 PM

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