In our home Pumpkin Pie isn't just for Thanksgiving. Cold Pumpkin Pie is favorite breakfast treat as well. A few times a year we'll bake a couple of pies just because. We just got our oven fixed so today is one of those pie days.
The Allrecipes website has over 130 recipes for homemade pumpkin pie. This recipe is King with over 2,600 five-star ratings. This is proof that you can get a great result with canned pumpkin puree and store-bought pie crust.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
Pour into crust.
Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes.
Let cool before serving.
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