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Once opened, store unused portion in another container and refrigerate.Recipe suggestions:Pumpkin PieServes 16 Active Time: 10min. Total Time: 1hourYou'll need: two 9-inch pie pans2 cups milk1 can (29oz) pumpkin4 large eggs1-1/2 cups white granulated sugar1/4 cup cornstarch1 tsp salt2 tsp ground cinnamon1 tsp ground nutmeg1 package refrigerated pie crusts, unrolled and placed in pie pans per package directionsPreheat oven to 350 degrees F. (Baking times will vary depending on oven.)1. Combine milk, pumpkin and eggs in a large bowl.2. Combine sugar, cornstarch, salt, cinnamon and nutmeg in separate bowl. Add to pumpkin mixture. Stir until well combined. Divide filling equally between two unbaked 9-inch pie crusts.3. Bake 50-55min. until set (a knife inserted near center will come out clean). Completely cool on racks. Refrigerate any leftovers.Chef Tip: Glass or metal pie pans are recommended.
Pumpkin.
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