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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Pumpkin pie�custard
Contributed by: Yvonne Harris
  • 1 16-oz. can pumpkin
  • 1 tsp. vanilla
  • 2 tsp. brown sugar substitute
  • 1â�„2 tsp. butter buds
  • 1â�„2 cup Splenda
  • 1â�„2 tsp. cinnamon
  • 1â�„2 tsp. allspice
Combine pumpkin, vanilla, brown sugar substitute, Butter Buds, Splenda, cinnamon and allspice in a mixing bowl. Pour into a casserole dish and bake for 30-35 minutes at 350 degrees or until set. Cool and top with fat-free whipped topping.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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