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Country Kitchen
September 1, 2007 Previous Recipe | Next Recipe
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SCALLOPED SWEET POTATOES AND APPLES
PORK CHOPS
HONEY FRENCH TOAST
MARINATED FLANK STEAK
OATMEAL-RAISIN CHEWS
HONEY ICE CUBES
SIMPLE FRUIT DRESSING
HONEY NUT BREAD
HONEY PUMPKIN PIE
EASY FROSTING
HONEY PUMPKIN PIE

1 (16-ounce) can solid packed pumpkin
1 cup evaporated low-fat milk
3/4 cup honey
3 eggs, slightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon rum extract
Single 9-inch pie crust

Combine all ingredients except pastry in large bowl: beat until well-blended. Pour into pastry lined 9-inch pie plate. Bake at 400 degrees for 45 minutes or until knife inserted near center comes out clean.





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