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Fresh Sugar Pumpkin Pie

Reviewed: Nov. 29, 2013
All at Thanksgiving agreed, this is the BEST pumpkin pie we've ever tasted! I made half the recipe, and made it gluten-free by using a GF crust and omitting the flour. I used half the amount of sugar (so 1/2 c. for one pie) and substituted dark muscovado for the demerara, which gave it a richer flavor. (You could use a high-quality dark brown sugar.) I baked it in a 9" tart pan at 425 degrees for 20 minutes, then lowered the oven temp to 375 and baked another 25 minutes. Planning to make another using light sour cream. I agree with the others--will never use canned pumpkin again!
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