Perfect Pumpkin Pie

Name: Perfect Pumpkin Pie
Ingredients: 1 (15 ounce) can pumpkin (2 cups); 1 (14 ounce) can eagle brand 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) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)

8 ingredients

6 steps

Ingredients

1 (15 ounce) can pumpkin (2 cups)
1 (14 ounce) can eagle brand 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) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)

Directions

1

Preheat oven to 425 degrees F.
2

Whisk pumpkin, Eagle Brand, eggs, spices and salt until smooth.
3

Pour into crust. Bake 15 minutes.
4

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
5

Cool. Garnish as desired. Refrigerate leftovers.
6

NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.