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Pumpkin Pie

Reviewed: Dec. 25, 2010
I swapped the light corn syrup and added molasses as one person suggested. Very good though it darkens the filling a bit. If you have the servings set at 8, the recipe makes about 4 cups of filling. I find that this will fill a 9-inch tin pie plate without spilling over. Instead of filling the pie plate on the counter and trying to move it to the oven, place the pie plate in the oven and pour the filling into it. Be careful that you don't miss and pour into the oven. This works perfectly. As far as the spices, I've made this recipe a couple of times. The first time I substituted pumpkin pie spice for the three spices the recipe calls for. The second time I used the actual spices. Either way works for taste. Cooking time is definitely longer than the recipe calls for. Add about 20-25 minutes to the cooking time, checking periodically with a knife to see if the pie is set.
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