Perfect Pumpkin Pie

Name: Perfect Pumpkin Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1 (15 ounce) can pumpkin (2 cups); 1 (14 ounce) can eagle brand sweetened 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 (9 inch) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 5

Author : BecR2400

dessert thanksgiving less 4 hours

Ingredients

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1 (15 ounce) can pumpkin (2 cups)1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)2 eggs1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon salt1 (9 inch) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

Whisk pumpkin, Eagle Brand, eggs, spices and salt until smooth.

Step 3

Pour into crust. Bake 15 minutes.

Step 4

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Step 5

Cool. Garnish as desired. Refrigerate leftovers.

Step 6

NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.

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