The Pioneer Woman Tasty Kitchen
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Ginger Pumpkin Pie

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Level: Easy

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Description

I recently made 4 different pumpkin pies for taste testing. This was our 2nd favorite. Addapted from “Cooking Light” November 2011 issue.

Ingredients

  • ¼ cups Packed Brown Sugar
  • 1-½ Tablespoon Grated Peeled Fresh Ginger
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Salt
  • ⅛ teaspoons Ground Allspice
  • 2 whole Large Eggs
  • 1-½ cup Pumpkin Puree Or 15 Oz. Canned Pumpkin
  • 14 ounces, fluid Sweetened Condensed Milk (may Use Fat Free)
  • 1 whole Pre-baked Pie Crust, Your Favorite

Preparation

Preheat oven to 375ºF.

In a large bowl, mix all ingredients (except crust) well. Pour into pie crust.

Set pie pan on a baking pan and place in the oven on the lowest oven rack. Bake for 40 minutes. A knife inserted into the center of the pie should come out clean. Allow to cool for 1 hour. Chill in the refrigerator for 2 hours. Enjoy!

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