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    Pumpkin Pie and Turnover Filling

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 1 C. brown sugar, packed
    • 1 T. all purpose flour
    • 1/2 tsp. sea salt
    • 2 1/4 tsp. pumpkin pie spice
    • 2 C. solid pack pumpkin
    • 1 1/3 C. canned milk
    • 1 egg, beat slightly


    1. Mix brown sugar, flour, salt, and pumpkin pie spice and blend well. Stir in canned pumpkin, then add evaporated milk and egg. Stir until smooth.

    2. PASTERY FILLING- Cook over medium heat in a large pot until desired consistency for filling. Remove from heat and let cool.

    3. PIE FILLING- Pour into pastery-lined 9" pie pan. Bake at 375 degrees F. for 30 minutes. Add nut topping to the top of the pie in a ring about 2 inches in from outside edge of pie. Continue to bake another 15 minutes or intil knife inserted in middle comes out clean. When cool serve pie with a mound of whipped cream in center of ring of nuts.

    4. NUT TOPPING- Mix together 1/2 cup chopped pecans or walnuts, 1 tablespoon shortening, 2 tablespoons brown sugar, 1 1/2 teaspoons grated orange rind and 1 tablespoon all purpose flour until mixture is crumbly.




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