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Opals Pumpkin Pie

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Ingredients

Adjust Servings:
1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream

Nutritional information

512.1
Calories
222 g
Calories From Fat
24.7 g
Total Fat
10.3 g
Saturated Fat
114.3 mg
Cholesterol
491.2 mg
Sodium
67.6 g
Carbs
2.2 g
Dietary Fiber
42.6 g
Sugars
7.8 g
Protein
194 g
Serving Size

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Opals Pumpkin Pie

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    Hands down, the BEST Pumpkin Pie Ive ever had! Made this for Thanksgiving & boy, it was a big t. Cant wait to have another piece tonight. I made it with home made pumpkin pure & made 1 jumbo pie instead of 2 smaller pies. Will definitely be making this again, Soon! Thanks CarrolJ =D

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Opal’s Pumpkin Pie,This recipe makes 2- 9″ pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal’s daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie…the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son’s home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.,Hands down, the BEST Pumpkin Pie Ive ever had! Made this for Thanksgiving & boy, it was a big t. Cant wait to have another piece tonight. I made it with home made pumpkin pure & made 1 jumbo pie instead of 2 smaller pies. Will definitely be making this again, Soon! Thanks CarrolJ =D,I don’t add the cloves, but otherwise, I follow exactly. EXCELLENT, coming from one who’s never been big on pumpkin pie. The spice combination as well as the lighter texture makes this the ONLY pumpkin pie I will make. THANK YOU!


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    Steps

    1
    Done

    Combine First 8 Ingredients in a Large Bowl, Mixing Well.

    2
    Done

    Combine the Evaporated Milk and the Heavy Cream in a Small Saucepan.

    3
    Done

    Heat the Milks to the Scalding Point.

    4
    Done

    Add Scalded Milks to the Other Ingredients, Mixing Well.

    5
    Done

    Pour Equally Into the Two Unbaked Pie Shells.

    6
    Done

    Bake 350 Degrees For About 1 Hour.

    7
    Done

    Pie Is Done When a Knife Inserted Into the Middle Comes Out Clean.

    8
    Done

    Top With Desired Topping.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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