Ozella Bradley

November 29, 2015 at 9:03pm

I blind bake the crust for pumpkin pie. Cook my filling on the stove at low to med temp stirring as it thickens. Have crust baked hot out of the oven and after cooking the filling until it thickens nicely pour it into hot crust and place in 375 oven for ten minutes. Pie is done. It is tender and delicious. Crust is perfect. Canned pumpkin is already cooked anyway.
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