Wednesday, November 2, 2011
Best Pumpkin Pie
1 15 oz can pumpkin – about 2 cups (not pumpkin pie filling)
1 14 oz can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 Large eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 9 inch unbaked pie crust
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.