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