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Impossible Pumpkin Pie II
December 21, 2008

This is a very nice recipe. I live in a family of pumpkin pie lovers, and most of us can take or leave the crust. I do process my own pumpkin and save bags of it in the freezer to use throughout the year instead of using canned, and I did use brown sugar instead of white. I also will throw some cardamom in most of my sweet spiced recipes (usually 1/4 to 1/2 tsp). This is a great option when I don't feel like making a crust.

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