INGREDIENTS
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Shortbread Crust:
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1/2 cup butter, softened
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1/3 cup sugar
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1/2 tsp vanilla
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1 cup flour
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Pumpkin Pie:
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3/4 cup granulated sugar
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1 tablespoon pumpkin pie spice
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1/2 teaspoon salt
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2 large eggs
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1 can (15 oz.) canned pumpkin
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1 can (12 fl. oz.) evaporated milk