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Fresh Pumpkin Pie

Reviewed: Nov. 14, 2010
This is the best pumpkin pie I've made in 30 years. Extraordinary taste. I made the following small modifications: 1) used 3/4 cup honey; 2) used 1 tsp cinnamon, 1 tsp cardamon, 1/2 tsp nutmeg, 1/4 tsp ginger (important to grind these spices together prior to adding to mix). To cook the pumpkin, I cut the pumpkin in half and cleaned the insides, then placed both halves (inside down) in a 9x13 glass pan with 1.5 inches water. Placed pumpkin in 375 degree oven for about an hour. Used a gluten-free pre-made frozen crust purchased at Whole Foods; pre-baked crust in 375 degree oven for about 5 minutes and covered the crust with an aluminum shield. Delicious!
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