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PUMPKIN PIE (EGGLESS) 
2 c. pumpkin (16 oz. can)
2 c. milk
3/4 c. brown sugar
1/2 tsp. cinnamon
3 tbsp. cornstarch
1/2 tsp. lemon extract
Pinch of salt

Add salt, cinnamon and cornstarch to pumpkin. Stir and add sugar, then milk. Bake in unbaked pie shell and serve with whipped cream. Bake at 450 degrees for 10 minutes. Lower to 350 degrees for 1 hour.

Optional: Omit 1 cup of milk and the brown sugar and replace with 1 can of Eagle Brand sweetened condensed milk.

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