Pumpkin Pie

Published by Elizabeth Bernstein on

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Pumpkin Pie

I had this recipe from years ago the canned pumpkin is smaller today and also the sweetened condensed milk. I had to double the size to fit into a 10" pie pan, the remaining pie filling fit into a small 9" pie pan.
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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 15 ounces can pumpkin
  • 2 14 ounces sweetened condensed milk
  • 4 large eggs
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 2 pie crusts one 10" 0ne small 9" pie crust

Method
 

  1. preheat oven to 425 degrees
  2. whisk the eggs continue by whisking in the pumpkin, condensed milk spices, and the salt until smooth
  3. Pour into unbaked pie crust
  4. Bake for 15 minutes
  5. reduce oven temperature to 350 degrees and continue baking for 35-40 minutes until a knife comes out clean. cool and refrigerate.
Categories: Holiday Recipes

Elizabeth Bernstein

Betse is a Holistic Health Practitioner. She has been a Thai Massage Instructor/Practitioner since 1993. She is also a Certified Mindful Change Coach. Her focus is on the health of herself and others. She uses many Healing tools in her practice in Oceanside, California.

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