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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in the Classic Desserts Recipe Book from Borden. This recipe calls for sweetened condensed milk. It's extremely easy to make and can be made ahead of time. Ingredients:
1 unbaked 9 inch pie shell |
1 (15 ounce) can pumpkin (about 2 cups) |
1 (14 ounce) can eagle brand condensed milk (not evaporated milk) |
2 eggs |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 1/2 cups sour cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 425°.
2. With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
3. Pour into crust.
4. Bake 15 minutes.
5. Reduce oven temperature to 350°; bake 35 to 40 minutes longer.
6. Cool.
7. Garnish as desired.
8. Refrigerate leftovers.
9. Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
10. After pie has bake 30 minutes at 350º, spread sour cream topping evenly over top bake 10 minutes.
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