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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed. Ingredients:
1 (6 ounce) package refrigerated pie crusts |
1 (15 ounce) can pumpkin |
1 (14 ounce) can eagle brand sweetened condensed milk (do not use evaporated milk) |
2 eggs |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt (i actually use less than this) |
Directions:
1. Directions.
2. Preheat oven to 425 degrees F.
3. With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
4. Pour into Ready Crust®.
5. Bake 15 minutes.
6. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
7. Cool.
8. Serve with whipped cream.
9. Refrigerate leftovers.
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