Ingredients
- 1 sheet frozen piecrust, thawed
- One 15-ounce can pure pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 2 tablespoons unsulfured molasses
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Description
Rachael Ray Magazine
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