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Perfect Pumpkin Pie
November 21, 2007

This is the BEST pumpkin pie recipe! I use a 10-inch KEEBLER READY GRAHAM CRUST which says on the label "2 Extra Servings". This is a slightly larger, deeper crust than the regular 9-inch so the filling all fits in perfectly without overflowing. Also, the trick to using a ready-made graham crust is to place the crust in the freezer for at least 3 hours or overnight. Remove from freezer just before filling and baking. This keeps the graham crust from over-baking. I place the pie on a cookie sheet to bake and I shield the edges with a pie crust shield. I also add an extra 1/2 tsp. of cinnamon and 1/4 tsp. of allspice to this recipe. Delicious!

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