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World's Best Pumpkin Pie
November 01, 2011

It needed more spice! I'm lactose intolerant, so I liked that I could substitute lactose free milk and enjoy it instead of being sick or skipping over it. To ensure it 'set' (I used homemade pumpkin puree) I added a heaping tablespoon of cornstarch to the eggs before I added them in. I made a mousse and didn't use a pie crust. I also used 1/2 cup white sugar and 1/4 cup of brown sugar.

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