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    3-Can Silky Pumpkin Pie


    Source of Recipe


    USAWEEKEND

    Recipe Introduction


    This recipe calls for a prebaked pie shell.

    I prefer my own pie crust, of course -- you can find the recipe at usaweekend.com -- but use any crust you like, even frozen. Just be sure it's baked by the time you have the filling prepared.

    List of Ingredients








    1 can (15 ounces) 100% pure pumpkin
    1/2 tsp. salt
    1 tsp. ground ginger
    1/2 tsp. cinnamon
    1/4 tsp. allspice
    2 large eggs, plus 2 yolks
    1 cup canned evaporated milk
    1 can (14 ounces) sweetened condensed milk
    9-inch pie shell, baked

    Recipe



    Adjust oven rack to lower-middle position. Heat oven to 300 degrees. In a saucepan, heat pumpkin, salt and spices to blend flavors, about 5 minutes. Add milks; cook until heated through. Purée eggs and yolks in a blender. With blender running, add pumpkin filling a spoonful at a time at first, then faster as eggs heat up; blend to form a silky texture. Pour warm filling into prebaked pie shell. Bake until a thin-bladed knife inserted near center of pie comes out clean, about 45 minutes. Remove from oven and let cool on a wire rack.

    Don't let an insipid dessert ruin your feast. Your guests will gush over this dense, intense pie.

 

 

 


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