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4 c. cooked pumpkin
4 c. white sugar
1 tsp. salt
2 tsp. pumpkin spice
1 tsp. shortening
1 tall can Carnation milk
4 eggs

Combine pumpkin, sugar, salt, spice and shortening.
Cook until sugar dissolves. Add milk and mix well. Add 3 or 4
tablespoons of the cooked mixture to beaten eggs. Mix well and
pour slowly into remainder of pumpkin mixture. Stir until well
blended. Pour into unbaked pie crust. Bake at 350 degrees for 15
minutes or until crust begins to brown slightly. Reduce heat
to 325 degrees and bake about 45 minutes longer. Garnish, if desired,
with whipped topping. Makes 2 pies.

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