November 25, 2018
Desserts, Vegetables, Pumpkin ,
North American, Budget-Friendly, Cooking For A Crowd, Fall/Autumn, Halloween, Thanksgiving, Electric Mixer, Oven Bake, Vegetarian, Make it from scratch, Pies, Kosher Dairy more
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"I first found this recipe on a blog - Sugar and Soul. When I went to make it, I realized I was out of ginger so I doubled the nutmeg. I also changed up a couple of other things. It turned out perfect even with my changes. I had a slice both warm and cold...cold was better but it was good both ways. And I didn't miss the crust at all. I could see doubling the recipe and baking it in a 9x13 pan for Thanksgiving next year. It would be easier than having multiple pies for a crowd."
Preheat oven to 350 degrees F. Grease a 9-inch pie pan with butter or spray with cooking spray.
Sift together the flour, baking powder, salt, and spices into a medium bowl. Stir in sugar.
In a separate large bowl, gently beat together the butter, and eggs. Mix in the pumpkin, milk and vanilla.
Mix in the flour mixture and beat until smooth, then pour into the prepared pie dish.
Bake for 50 - 55 minutes until toothpick comes clean from center. Allow the pie to cool completely. Pie will be domed in the middle when first removed from the oven but will settle.
Slice and serve, topping with your favorite whipped topping if preferred.
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