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Homemade Fresh Pumpkin Pie
October 08, 2010

Fantastic recipe! My preference in cooking the pumpkin is to roast the small (2"x2") chunks in a roast pan at 350 for about an hour, then the pumpkin doesnt take on extra water. I have substituted the condensed milk with whipping cream - divine. And as a non-dairy alternative for my dairy-allergic husband, I used coconut milk which worked beautifully as well! This recipe adapts well and is a keeper for sure! Thanks for sharing!

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