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BLENDER PUMPKIN PIE 
1 1/2 c. cooked or canned pumpkin or squash
1 1/2 c. milk or milk and cream or evaporated milk
3 eggs
3/4 c. brown or white sugar
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

Place your hand on the blender cover before starting the motor. Blend just a few seconds, until smooth and pour into pastry-lined pie shell. Bake at 450 degrees for 10 minutes, then bake at 350 degrees for 30 minutes longer, or until firm in the center.

A piece of orange peel can be blender-grated into the pie. Add with 1/2 cup milk at the beginning and blend fine before adding other ingredients. Makes 1 (9 inch) pie.

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