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Ingredients
  • Refrigerated Pie Pastry (for 2 pie bottoms, no tops needed)
  • 1 15-ounce can Pumpkin Puree (not pie filling/mix)
  • 1 12-ounce can Evaporated Milk
  • ½ cup Brown Sugar
  • ¼ cup White Sugar
  • 2 Tablespoons Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Cloves
  • 3 Eggs
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