Serves: 16
Total Calories: 180
1. Brush bottom and sides of crusts with egg yolks. Place on large baking sheet. Bake at 375°F for 5 minutes.
2. In large bowl stir together eggs and pumpkin pie mix. Stir in evaporated milk. Pour half of filling into each crust. Bake on baking sheet at 375°F for 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.
3. In large bowl fold together whipped topping and cinnamon. Spread over tops of pies.
This Frost On The Pumpkin Pies recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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