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Cindy's Pumpkin Pie

Reviewed: Nov. 4, 2013
I have made this pie for the past 4 years for Thanksgiving and everyone loves them. I have also taken them into work for coworkers and they still rave about how good these pies are. I have always used fresh pumpkin and fresh whipped cream for the topping. The fresh pumpkin gives the pie a very light airy feel and taste that cannot be beat.***To cook the fresh pumpkin simply cut a pie pumpkin (you can find them in most grocery stores they are smaller than jack o lantern pumpkins and sweeter) in half and lay open side down on a baking sheet. Cook for one hour then scrape out the meat of the pumpkin and puree either in a blender or food processor. You can make this several weeks in advance and freeze.***
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