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Ginger Pumpkin Pie With Graham Cracker Crust

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The Kitchn
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dessert nut free vegetarian thanksgiving american


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1 15 ounce can pumpkin puree - or just under 2 cups homemade pumpkin puree

2 eggs

2/3 cup dark brown sugar

3 tablespoons ginger puree or grated fresh ginger

2 teaspoons cinnamon

1/4 teaspoon black pepper

1/2 teaspoon salt

1 1/2 cups half and half

1 graham cracker pie crust

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