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Pumpkin pie
Preheat oven to 425F
1 9" unbaked pastry shell
1 14oz. can pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Whipped cream and nuts (optional)
1 9" pie
In large bowl combine filling ingredients.
Mix well and turn into pie crust.
Bake 15 minutes.
Reduce oven temperature to 350F and continue baking 35 to 40 minutes or until knife inserted 1" from edge comes out clean.
Cool before cutting.
Garnish with whipped cream and nuts if desired.
Refrigerate leftovers.
Preheat oven to 425F
1 9" unbaked pastry shell
1 14oz. can pumpkin
1 can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Whipped cream and nuts (optional)
1 9" pie
In large bowl combine filling ingredients.
Mix well and turn into pie crust.
Bake 15 minutes.
Reduce oven temperature to 350F and continue baking 35 to 40 minutes or until knife inserted 1" from edge comes out clean.
Cool before cutting.
Garnish with whipped cream and nuts if desired.
Refrigerate leftovers.
