Thursday, November 1, 2012

November: Thankful #1 Pumpkin Pie

I am thankful for pumpkin. Oh the things that pumpkin gives us. Pumpkin Bread, Pumpkin Spice Lattes and the all american Pumpkin Pie.

Perfect Pumpkin Pie


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


1. 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.
2. 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.

*Tip: Add 1/4 cup of sugar to the recipe to sweeten up the pie a bit more if you like a sweet pumpkin pie.*

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