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“A hit in Tasmmania. This recipe was adapted from Martha Stewart's Pies and Tarts. I am originally from NY, and made this for Christmas and also for a Body Shop party that I hosted. EVERYONE WANTED THE RECIPE.”
READY IN:
1hr 25mins
SERVES:
8
YIELD:
1 9" pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180c/350f.
  2. Boil pumpkin until soft.
  3. In a large bowl lightly whisk the eggs.
  4. In a food processor, puree pumpkin.
  5. Add the remaining ingredients and stir to combine.
  6. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
  7. Bake the pie for about 45-55 minutes or until the filling is set and the crust has browned. (the center will still look wet) (A knife inserted about 1 inch from side of pan will come out almost clean.).
  8. Serve at room temp with maple whipped cream.

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