Perfectly Pumpkin Pie
Sweetened condensed milk takes the place of the sugar and evaporated milk normally used in typical pumpkin custard pies and contributes to this pie's smooth texture.
1 (15-ounce) can pumpkin purée (about 2 cups)
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust*
Sweetened whipped cream for accompaniment
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into unbaked crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes or until knife inserted in the center comes out clean. Cool.
- Serve slices of pie topped with dollops of sweetened whipped cream. Store in refrigerator.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.