PUMPKIN PIE PRINT
Click here to return
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
USE THIS HANDY SEARCH TOOL TO FIND MORE PUMPKIN PIE RECIPES