First on the pie list is pumpkin pie. I can remember the first time I had pumpkin pie! We never had pumpkin pie at my house for Thanksgiving growing up because my mom did not like pumpkin pie (still does not to this day!). When I was in High School, my great Uncle Willis came to live with us. He had his own little mini-apartment in our house with a mini-kitchen that he could cook a few things in and made pumpkin pie all the time. It must have been his favorite because he made it a lot and he was nice enough to share and introduce me to this yummy pie. It was neat because that was our thing that we did together, no one else really liked pumpkin pie so we enjoyed it together.
Years later, I started making my own pumpkin pie after I got married for Thanksgiving. My husband loves pumpkin pie and the kids do too (with plenty of whipped cream!). I started out using the Libby’s Famous Pumpkin Pie from the back of the can. It was good! Then I found one online that used Sweetened Condensed Milk and that one has been the one I have used for years.
NOTE: I always cover my pie crust edges with foil during baking. My oven just seems to cook them too much. So for this recipe, I took them off in the last 10 minutes of baking and it was perfect. Maybe sometime I’ll splurge for one of those handy-dandy pie edge covers. 🙂
Perfect Pumpkin Pie
Found also on the Eagle Brand Milk Website
1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 pie crust (unbaked)
HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in bowl until smooth. Pour into crust.
BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
Next time I’ll post a family favorite, pecan pie!