There’s a million pumpkin pie recipes. This one has the perfect creamy texture, and just the right amount of spice. And of course, it’s brain-dead-simple 😉
1 – 15 oz. can pumpkin (1 1/2 cups fresh)
1 – 14 oz. can Eagle Brand Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
¼ teaspoon ground cloves or Allspice
1 -9 inch unbaked pie crust
Heat oven to 425 F.
Whisk pumpkin, condensed milk, eggs, spices until smooth.
Pour into crust.
Bake 15 minutes. Reduce heat to 350 and bake 35 to 40 minutes longer, or until knife inserted 1 inch from crust comes out clean.
Cool. Do not cover until it has completely cooled. If you cover it too soon you will have liquid on the top. I learned that the hard way.
Serve with whipped cream.
