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Perfect Pumpkin Pie

Reviewed: Mar. 13, 2014
Amazing recipe and so easy to make! It will be great if it is less sweet, wonder if I can do that by put only 3/4 of condense milk! Will it alter the texture?! I used freshly steamed and mashed pumpkin instead of canned. Definitely a keeper, will do it again and again! By the way, I used 'Easy pie crust' recipe from allrecipes (doubled the sugar and halved the salt), baked for 10 minutes before adding pumpkin filling and baked as mentioned in this recipe, works great!
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