Perfect Pumpkin Pie
This totally fit the bill for a perfect, creamy, delicious pumpkin pie for Thanksgiving. I will definitely use this one again in the future. Super simple ingredient list, and you have a quintessential pumpkin pie - well seasoned, great texture, and a perfect way to end your special Holiday meal. I used my very last container of organic pumpkin puree for this pie. I was sad to see it go - and will have to restock my pantry with more pumpkin puree soon! I love cooking and baking with pumpkin (if you couldn't tell from my pumpkin scones, pumpkin cookies, pumpkin bread, muffins... etc., etc.)!
I let our 14 month old have a couple bites, and of course she loved this too. She is a big fan of pumpkin - smart girl. :) My son and husband love pecan pie for holidays - and I made one of those as well, but it didn't come out quite right, so I need to try that one again until I get it right. Thankfully, though, this pumpkin pie came out just right!
Perfect Pumpkin Pie from Eagle Brand on AllRecipes
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (I use this one)
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- 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. Cool. Garnish as desired. Store leftovers covered in refrigerator.