Pumpkin Pie Recipe

I just realized that I never posted the pie recipe a few days ago!

Baby Ram-a-razzi Loves Pumpkin Pie Too!

FILLING INGREDIENTS:

3 (15 ounce) cans pumpkin
3 (14 ounce) cans sweetened
   condensed milk
6 large eggs
1 tablespoon ground cinnamon
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons salt
DIRECTIONS:
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

CRUST INGREDIENTS:

3-3/4 cups all-purpose flour
3/4 teaspoon salt
1-1/2 cups butter, chilled and diced
3/4 cup ice water
DIRECTIONS:
1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
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