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Candied Ginger Pumpkin Pie

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“From Vegetarian Times, November/December 2007.”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Whisk together pumpkin puree and sweetened condensed milk.
  3. Whisk eggs and a pinch of salt into pumpkin mixture.
  4. Pour filling into graham cracker crust and bake for 30 minutes.
  5. Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
  6. Cool and refrigerate at least 3 hours.

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