Thursday, November 5, 2009

Perfect Pumpkin Pie

I got this recipe off of the allrecipes website. It's actually the Eagle Brand version of pumpkin pie. It got 5 stars, and I made it for a church fellowship, and it all got eaten and rant and raved about. It's also super easy and pretty inexpensive to make. I even had a friend tell me that he normally didn't like pumpkin pie at all, but he liked this one a lot.

1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9 inch) unbaked pie crustDirections
Preheat oven to 425 degrees. Whisk pumpkin, condensed milk, eggs, spices, & salt in a medium bowl until smooth. Pour into pie crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool and store leftovers in fridge.

Also, try my Pumpkin Pie (no sugar added)

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