1 (14 oz) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 tsp ground cinnamom
1/2 tsp ginger
1/2 tsp ground nutmeg
1 (9 inch) deep dish unbake pie crust
( I have made it with a tsp of ginger and I like it)
1/2tsp salt optional
1/8 pie(slice) = 300 calories, 11 g fat.
Instructions
Heat Oven to 425 F.
Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until
smooth.( I usually use the mixer on low).
Sit pie shell on cookie sheet lined with aluminum foil. Pour mix into pie shell.
Bake 15 minutes @ 425 F. Lower oven temp. to 350 F and bake an additional 35 to 40
minutes or untill knife or toothpick inserted 1 inch from edge of crust comes out clean in
several places.
Bethany has made this pie 3 times and they have came out great every time.
I like to use Reddi Whip topping on my piece of the pie.
Some options in the original recipe are-
Sour cream topping- - combine 1 1/2 cup sour cream, 2 tablespoons sugar and 1 tsp
vanilla in medium bowl. After pie has baked 30 minutes @ 350, pour over top & spread
evenly. Bake 10 minutes.
Streusel topping- Combine 1/2 cup packed brown sugar and 1/2 cup flour in medium
bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup
chopped nuts. After pie has baked 30 mins. at 350 F, spread mixture evenly over top.
Bake 10 more minutes.
Originally Submitted
10/13/2012
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