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Shared By Jacob Hull

Pumpkin Pie Filling

Ingredients

  • 2 cups sugar pumpkin roasted halved at 350f for 1 hr
  • 1 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 2 Tab cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 2 eggs
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Directions

  1. Mix it well and pour it in the crust
  2. Refrigerate pie crust 30 min
  3. Bake 375 for 15 min with foil and pie weights
  4. Remote and preheat to 400
  5. Add filling and bake 15 min then drop heat to 350 for 30 min
  6. Bake until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
  7. When the center of the pie temps at 79c, get it out of the oven ASAP.

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