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Recipe by Jean Kressy

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  • 2 eggs
  • 1 unbaked 9-inch piecrust
  • 2/3 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin
  • 1 (12-ounce) can evaporated milk



Step 1

1. Preheat oven to 350F.

2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons
of the beaten eggs.

3. Add brown sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin
to remaining eggs; beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is
set. Cool on a wire rack. Serves 8.


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