Spiced Pumpkin Pie
Warm, aromatic cinnamon, ginger and clove add their distinctive flavor to classic pumpkin custard pie—the holiday pie of Thanksgiving.
1 1/2 cups canned or fresh pumpkin purée
1 (14-ounce) can sweetened condensed milk
1 cup granulated sugar
1/2 cup milk
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 (9-inch) unbaked pie crust*
- Preheat oven to 425°F (220°C).
- In a large bowl combine pumpkin, condensed milk, sugar, milk, eggs, cinnamon, ginger, cloves and salt.
- Arrange crust in 9-inch pie pan; pour in pumpkin mixture. Pour into unbaked pie crust. Bake for 10 minutes. Reduce heat to 300°F and bake an additional 45 minutes or until center is set.
- Remove from oven and cool completely on a wire rack. Serve with whipped topping if desired.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.