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  Cub Scout Pumpkin Pies



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4 cups roasted pumpkin OR canned pumpkin (not pumpkin filling)
2 deep dish pie shells, unbaked OR 2 deep dish graham cracker crusts
½ cup honey
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon each ground ginger, nutmeg and cloves
1 can (12 ounces) evaporated milk OR 1 ½ cups whole milk


Preheat oven to 400 degrees.
Place pie shells on cookie sheets. Set aside.
Place pumpkin in a large bowl. Add remaining ingredients in the order given,
whisking well between each addition until completely combined.
Pour mixture into pie shells, dividing evenly. Smooth top with the back of a spoon.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees and bake an additional 20-30 minutes, until center is set.
Remove from oven and cool before serving.
Cover and refrigerate leftovers.

Copyright © 2012 Stefanie Samara Hamblen