{"id":3052,"date":"2023-06-08T12:10:08","date_gmt":"2023-06-08T12:10:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3052"},"modified":"2024-08-28T13:40:24","modified_gmt":"2024-08-28T13:40:24","slug":"pumpkin-pie","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/pumpkin-pie\/","title":{"rendered":"Pumpkin Pie"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

Whisk:<\/p>\n\n\n\n

15 oz pumpkin (2c)<\/strong><\/em><\/p>\n\n\n\n

14 oz sweetened condensed milk<\/strong><\/em><\/p>\n\n\n\n

2 eggs<\/strong><\/em><\/p>\n\n\n\n

1 tsp cinnamon<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp ginger<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp nutmeg<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp salt<\/strong><\/em><\/p>\n\n\n\n

Pour into a 9 in unbaked\u00a0pie crust<\/strong><\/em>. See recipes below.<\/p>\n\n\n\n

Bake @ 425, 15 min.<\/p>\n\n\n\n

Reduce heat to 350, bake 30-40 min OR until knife inserted 1 in from crust comes out clean.<\/p>\n\n\n\n

Be careful not to overbake.<\/p>\n\n\n\n

Refrigerate leftovers.<\/p>\n\n\n

NOTES<\/p>\n