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Ellen's Pumpkin Pie

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Why I Love This Recipe

This is my mother's pumpkin pie recipe. I have also made it with sweet potatoes.

This is NOT GLUTEN FREE if you use a standard pie crust. I have made it with a nut meal crust and it turned out okay, but really, if you want GF, just make the filling recipe, put it into individual serving bowls and have a pumpkin custard instead. :)

Ingredients You'll Need

4 (or 5) eggs, slightly beaten
1 no. 2 ½ can pumpkin (about 3 ½ c.)
½ c. white sugar
½ c. brown sugar
½ c. molasses
1 t. salt
2 t. cinnamon
½ t. cloves
2 t. allspice
1 t. ginger
1 t. (more or less) of rum
2 13 oz. cans evaporated milk
2 9” unbaked pie shells


Mix ingredients in order given.

Pour into pastry shell.

Bake in hot (425°) oven for 15 min.

Reduce temp. to 350° and continue baking 45 min. or until knife inserted in center comes out clean.

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