The Chicken and the Egg: A Family Cookbook

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Libby's Famous Pumpkin Pie

1 9 Inch Deep-Dish Pie Crust, 1/4 Teaspoon Ground Cloves
-Unbaked 2 Eggs
3/4 Cup Granulated Sugar 1 3/4 Cups (15 Oz Can) Libby's
1/2 Teaspoon Salt -Solid Pack Pumpkin
1 Teaspoon Ground Cinnamon 1 1/2 Cups (12 Oz Can) Carnation
1/2 Teaspoon Ground Ginger -Evaporated Milk

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes more until knife inserted near center comes out clean. Cool on wire rack for 3 hours. Serve immediately or chill. Makes 8 servings.

For 2 shallow 9 inch pies: Bake in preheated 425 degree oven for 15 minutes, then reduce temperature to 350 degrees and bake 20 to 30 minutes more or until pie tests done.

Recipe - Jean Hansen

Calla Ferre - Santa Cruz County Fair: 1st Place (1986)
April Ferre - Santa Cruz County Fair: 1st Place (1997, 2000), 2nd Place (1998-1999), Best of Show (1997)
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Garnished with Whipped Cream and a Cinnamon Turkey (Click for Cinnamon Turkey Instructions)

"It's not Thanksgiving without Pumpkin Pie.  This recipe has always turned out excellent." - Calla Ferre

"Use extra bits of pie crust and small cookie cutters to make turkey or leaf-shaped cinnamon and sugar decorations for on top of the pie." - April Ferre


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