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Esther’s Harvest Pumpkin Pie


Submitted by E. Crowell (WA)

1 tbs flour
1 5 oz. can evaporated milk
1/2 cup sugar
2 eggs, beaten
1 tsp. cinnamon
1 8 oz. container whipped topping, thawed
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 cup chopped pecans
1 16 oz. can pumpkin
1/2 cup sour cream


  1. Heat oven to 425 degrees F.
  2. In a large bowl, combine flour, sugar, cinnamon, salt, cloves, pumpkin, evaporated milk, and eggs; blend well.
  3. Fold 1 1/2 cups of whipped topping (reserving remaining whipped topping for later) and pecans into pumpkin mixture.
  4. Pour into pie crust.
  5. Bake at 425 degrees F. for 15 minutes.
  6. Reduce oven to 350 degrees F.; continue baking for 40 to 45 minutes or until knife inserted in center comes out clean.
  7. Cool. In a small bowl, fold sour cream into remaining whipped topping.
  8. Dollop on cooled pie.


Makes 8 Servings