Easy and Good Pumpkin Pie

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  • 9 inch pie crust
  • 1 can(s) solid pumpkin (16 oz)
  • 3/4 cup(s) sugar
  • 1/2 teaspoon(s) ginger
  • 1/4 teaspoon(s) nutmeg
  • 1/4 teaspoon(s) cloves
  • 3 beaten eggs
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) cinnamin
  • 1/8 teaspoon(s) allspice
  • 1 tablespoon(s) flour
  • 1 1/4 cup(s) milk


  1. Cook pie crust according to directions.

  2. Mix all but milk together. Add milk gradually. Pour filling in pie shell while on oven rack. Bake ½ hour @ 400 and ½ hour @ 350. Cover crust with foil ½ way through. Check with knife. After cooling, refrigerate.
November 2012

This recipe is a personal recipe added by Marcymarie102 and has not been tested or endorsed by MyRecipes.

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