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Spiced Pumpkin Pie

 Spiced Pumpkin Pie
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices.—Pat Marken, Hansville, Washington
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 unbaked pastry shell (9 inches)
  • Whipped topping and additional cinnamon

Directions

  • In a large bowl, lightly beat eggs. Beat in the milk, sugars,
  • cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just
  • until blended. Pour into pastry shell.
  • Bake at 350° for 50-60 minutes or until a knife inserted near the
  • center comes out clean. Cool on wire rack. Chill until serving.
  • Garnish with whipped topping and sprinkle with cinnamon. Refrigerate
  • leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 287 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 294 mg sodium,

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Spiced Pumpkin Pie (continued)

Nutritional Facts: 45 g carbohydrate, 3 g fiber, 5 g protein.