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Leaves pie crust cutters:

two 9″ pie crusts
I used recipe on the back of Libby’s can. As follows:

One 15 oz can Libby’s 100% pure pumpkin
1 can evaporated milk 12 oz
3/4 cup granulated sugar
1/2 teaspoon salt
1 tsp ground cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon ground cloves
2 large eggs
1 unbaked 9″ deep dish pie shell
1 unbaked 9″ deep dish pie shell for cutting out leaves.
1 extra egg/separated for egg wash. add 1 tsp water to egg wash
I placed the leaf design on top of the hot pie when it came out of oven.

Bake in preheated 425 Fahrenheit oven for 15 minutes reduce temperature to 350 Fahrenheit bake for 30 to 40 minutes or until knife inserted near center comes out clean. cool for 2 hours before serving. Serve immediately or refrigerate.

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Rosie Cooks

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