Pumpkin pie

Tonight is the pumpkin pie recipe…
This is called the “perfect pumpkin pie” and I got it from the back of the Eagle Brand Milk can several years ago and it is my favorite pie.  And, I recommend a big dollop of Cool Whip of top.  Yes, I can and have made my own whipped cream.  And yes, it is tasty and lovely but pumpkin pie is a memory thing for me and growing up we always had it with cool whip.  So I gotta go with the nostalgia thing. 

Ingredients

  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9-inch) unbaked pie crust

Instructions

  • HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
  • BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
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