This is one of my favorite recipes and probably one of the very first things I ever learned to cook (That didn't come in a box). With the use of sweetened condensed milk instead of evaporated milk, there is no need for sugar.
Makes 1 9-inch pie
8 Servings
1 15oz can Pumpkin
1 14oz can Sweetened Condensed Milk
2 Eggs
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Salt
1 uncooked pie crust
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1. Preheat oven to 425F
2. Mix everything (except pie crust) until smooth.
3. Put pie crust in a greased 9in. pan.
4. Pinch crust into shape you prefer. I like a basic pinch, sometimes I use cookie cutters to make a more decorative crust. There's lots of ideas on Pinterest.
5. Pour mix into pie crust.
NO | YES |
6. Bake at 425F for 15 min. Reduce heat to 350F and bake for an additional 30-45 min. Until knife inserted 1-inch from crust comes out clean.
7. Cool. Garnish with whip cream if desired and enjoy!!
I make this every year for Thanksgiving and there are NEVER left overs. This is such a simple recipe, that I am passing on the family tradition; Rosey Posey will be in charge of these this year. I am so proud of her and can't wait to enjoy.
Best pumpkin pie...ever!!!
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