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RECIPES
Pumpkin Pie Filling
Serves 2 9-inch pies
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Courtesy of Anne Marie and Dan Lodholz | Photo by Michelle Volansky
October 2014

This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
Pumpkin Pie Filling

INGREDIENTS

1 29-ounce can pumpkin purée
1 14-ounce can sweetened condensed milk
2 eggs
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ginger

PREPARATION

● In a large mixing bowl, thoroughly combine 1 29-ounce can pumpkin purée, 1 14-ounce can sweetened condensed milk, 2 eggs, ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon nutmeg and ¼ teaspoon ginger.

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