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TOOLS YOU WILL NEED: Measuring cup & spoons, wire whisk, large mixing bowl, table knife, oven protection gloves.
INGREDIENTS:
 | 2 cups of canned pumpkin |
| 1 can (14 oz) Eagle Brand Sweetened Condensed milk |
| 2 eggs |
| 1 tsp ground cinnamon |
| 1/2 tsp ground ginger |
| 1/2 tsp ground nutmeg |
| 1/2 tsp salt |
| 1 9-inch prepared unbaked pie crust, in pie pan |
DIRECTIONS: Preheat the oven to 425 F. Combine pumpkin, condensed milk, eggs, spices & salt whisking until smooth. Pour into the pie crust & bake 15 minutes. Reduce heat to 350 F & continue baking 35 to 40 minutes or until a knife inserted 1-inch from crust comes out clean. Remove from the oven & cool on a wire rack. Serve with whipped cream if desired.
SERVINGS: 1 pie (9-inch) TIME: About 1 hour 10 minutes
PUMPKIN PIE
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