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.

Recipe Ingredients:

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

Cooking Directions:

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into unbaked crust.
3. 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.
4. 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.