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Challenge: Fall Harvest

Fall Pumpkin Pie

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Why do I love this pie? Well, for one thing, it’s the first pumpkin pie I’ve ever eaten that didn’t taste like, well, every other pumpkin pie. Second, it’s as easy as pie to whip together.

Fall Pumpkin Pie


  • 6 egg yolks, large or extra large
  • 2 cups sugar
  • 2 (12 oz) cans evaporated milk
  • ⅓ of can (29 oz) Libby's Pure Pumpkin
  • 1 ½ teaspoons pumpkin pie spice
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla
  • 2 uncooked pie shells


  1. Recipe makes 2 small pies or 1 large deep dish
  2. Preheat oven to 350 degrees.
  3. In small bowl, blend canned pumpkin, pie spice and sugar.
  4. Set aside.
  5. In a mixing bowl on low setting, blend egg yolks, salt and vanilla.
  6. Add, alternately, milk and pumpkin mixture until all ingredients are thoroughly blended, about 5 minutes.
  7. Pour mixture into 2 small, uncooked piecrusts or 1 large crust.
  8. Bake for 45-50 minutes until golden brown and does not jiggle. (Note: pie will be soft but will continue to firm up as it cools.)

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