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    Posted December 20, 2011 by
    This iReport is part of an assignment:
    It's not the holidays without...

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    Pumpkin Pie with Streusel Topping


    It may be *easier* to use canned pumpkin for pies, but a FRESH pumpkin always makes a huuuuuge difference in taste. My BF kept saying "This is really good" after he took a took a bite or two of the just-barely cooled down Pumpkin Pie a couple of months ago (he's not one to dole out compliments unless it's truly justified). :-)


    Making it from scratch is not difficult at all. I promise.




    1 3/4 cups pumpkin purée
    2 tablespoons melted butter
    1 1/2 cups milk
    2 eggs
    3/4 cup sugar
    1/2 teaspoon salt
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 deep dish pie shell, thawed


    For recipe, go to

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