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Source: Campbell's Recipes
Tagged With: 8 servings
Pumpkin Pie
Using a refrigerated pie crust and this perfectly seasoned pumpkin filling makes holiday pie baking easy and tasty!
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Serves: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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2 eggs
1/2 cup packed brown sugar
1 cup heavy cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
dash of salt
2/3 of a 29-ounce can pumpkin (about 2 cups)
1/2 of a 14-ounce package refrigerated pie crust (1 crust), baked according to package directions for an 8-inch pie
whipped cream

Beat the eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice and salt in a large bowl with an electric mixer on medium speed. Stir in the pumpkin and pour the mixture into the baked pie crust.
Bake at 350ºF. for 30 minutes or until the pumpkin mixture is set. Serve the pie warm or at room temperature with whipped cream, if desired.
Ingredient Note: If you'd rather make your own pie crust, search for the "Classic Pie Crust" recipe. It works great with this recipe!

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