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  • 2 eggs
  • 1 -- unbaked 9-inch pie crust
  • 2/3 cup firmly packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 can (15-ounce) pumpkin
  • 1 can (12-ounce) evaporated milk


  1. Preheat oven to 350F.
  2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
  3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack.

Recipe by Jean Kressy.

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The recipe was originally published as Spiced Pumpkin Pie on

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