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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I came up with this easy pie recipe when I didn't have evaporated milk. I found that by replacing the usual sugar and evaporated milk with sweetened condensed milk made for a much silkyer pie. It is a Holiday Favorite and when you use my Never Fail Pie Crust recipe, even a novice cook can be proud. Ingredients:
1 - 15 oz. can pumpkin |
1 – 14 oz. can sweetened condensed milk |
1 – large egg, beaten |
1 teaspoon pumpkin pie spice (more or less to taste) |
1 unbaked 9-inch pie shell |
Directions:
1. Blend all ingredients together.
2. Pour into prepared piecrust and bake in preheated 425° oven for 10 minutes.
3. Reduce temperature to 375° and bake for 1 hour longer or until knife inserted near center comes out clean.
4. Let stand until cool.
5. Refrigerate any left overs...like that will ever happen. LOL
6. From Dottie Theriault’s Collection.
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