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This is my simple, yet very delicious version of the classic pumpkin pie that uses pantry ingredients. I love having this recipe around for those tim...
For the Crust: 3 cups all purpose flour 3/4 cups of very cold unsalted butter 1 teaspoon salt 1 tablespoon sugar 1 teaspoon cinnamon (optional) 1/3 cu...
Here is my go to crust recipe. This makes enough for both a top and bottom crust. Since this is only a bottom crusted pie you have the option of usi...
Crack three eggs into a mixing bowl and whisk to separate. Add in the sugar, cinnamon, nutmeg, evaporated milk, and pumpkin and whisk to combine. Th...
Remove the pie dough from the refrigerator and cut in half if you made the full dough recipe. Roll one half on a floured surface to fit a 9 inch pie ...
With extra pie dough take a small piece (about the size of a golf ball) and fold in about 1 teaspoon of cinnamon or enough to darken the dough. if yo...
Serve with ice cream or some whipped cream on top. Enjoy! and remember HAPPY PI DAY!!!
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Posted:Mar 11, 2011
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