Wednesday, November 2, 2011

Thanksgiving is Around the Corner - Time for Pumpkin Pie!

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.

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