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Perfect Pumpkin Pie

1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated 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°F.
2. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
3. Reduce oven temperature to 350°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.

Makes one (9-inch) pie.

Favorite Toppings:

Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla extract. After pie has baked 30 minutes at 350ºF, spread evenly over top; bake 10 minutes.

Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top; bake 10 minutes.

Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon vegetable shortening. Drizzle or spread over top of baked pie.

Recipe and photograph provided courtesy of Eagle Family Foods, Inc..