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Easy Pumpkin Pie With Press-In Shortbread Crust


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1 can (15 ounces) solid-pack pumpkin

1 cup heavy cream

3/4 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

2 large eggs, lightly beaten

Press-In Shortbread Pie Crust

Whipped cream, for serving (optional)

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