INGREDIENTS
- 1 (15-ounce) can pumpkin (about 2 cups)
- 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
INSTRUCTIONS
- Preheat oven to 425°F.
- Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
Pour into crust. - Bake 15 minutes.
- Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool and garnish as desired.
Store leftovers covered in refrigerator.
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