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How to Make Flan
Peruvian Arroz con Pollo
Old-Fashioned Pumpkin Pie
old-fashioned pumpkin pie
Pillsbury™ refrigerated pie crust, softened as directed on box
teaspoons pumpkin pie spice
can (15 oz) pumpkin (not pumpkin pie mix)
can (12 oz) evaporated milk (1 1/2 cups)
cup whipping cream, whipped
Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate. (Do not pre-bake crust.)
In large bowl, stir filling ingredients until well blended. Pour into crust-lined pan.
Bake 15 minutes. Reduce oven temperature to 350°F, and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
Cool pie 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Cover and refrigerate any remaining pie.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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