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GF PUMPKIN PIE

by Debbie Weinstein 2004 Conference Cookbook

Ingredients:

16 oz. can

Pumpkin

12 oz. can

Evaporated Milk

3

Eggs

cup

Brown Sugar

1 tsp.

Cinnamon

tsp.

Ginger

tsp.

Nutmeg

Pinch

Mace

⅛ tsp.

Cloves

Directions:

1.       Stir by hand thoroughly.

2.       Place in pie pan.

3.       Bake 325 degrees for 30 minutes, rotate every 10 minutes.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209