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Pumpkin Pie

Mom's pumpkin pie was superb. Her flaky, tender crust and moist, flavorful filling is a joy to remember. It and her bread/sage stuffing, baked inside the turkey, truly made Thanksgiving special. A few years ago I asked where she got her terrific pie recipe, thinking it had to be from her Aunt Amy, who was a wonderful baker, but, no. "I copied it off the Libby's pumpkin pie can about 40 years ago," she said. I've never tasted better pumpkin pie anywhere and continue to make the same recipe (although I often use frozen pie shells).

2 unbaked 9-inch pie shells
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs
1 (29-ounce) can pumpkin
2 (12-ounce) cans evaporated milk (can use low-fat)

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells.

Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. Serve with whipped cream.

The Secret: One cup of sugar works just fine, and then you can brag about it being "light."

Nancy Anderson

Thursday, November 18, 1999

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