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| CUSTARD PUMPKIN PIE | |
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1 c. fresh pumpkin 2 eggs 1/2 c. sugar 1 tbsp. cornstarch 1 c. milk In blender, add pureed pumpkin, eggs, milk, cornstarch and sugar. Blend on puree setting until mixed. Pour into unbaked pie shell. DO NOT FILL TO TOP. Will rise some. Bake at 350 degrees for approximately 1 hour. Sprinkle with cinnamon when done. | |
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