How to Make Pumpkin Pie

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Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight.

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Put an oven rack in the center of the oven and preheat to 375 degrees F.

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Put eggs into a food processor or large mixing bowl and whisk well.

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Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.

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Warm the pie crust in the oven until it is hot to the touch.

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Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.

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Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.

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