🙂 My aunt Priscilla gifted me with several quick, delicious recipes. This pumpkin pie recipe is so easy and so good. I loved it from day one, but it got even better when I started preparing my own pumpkin instead of canned. And, I’m generous when I measure the spices.
Top it with whipped cream. So, so good.
Pumpkin Pie
Course: DessertCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
50
minutesCalories
300
kcalTotal time
55
minutesIngredients
1 uncooked pie crust
1 can Sweetened Condensed Milk (Eagle Brand)
2 cups of pumpkin (canned or in my case my own baked pumpkin)
1 egg
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
3/4 tsp cinnamon
Directions
- Preheat oven to 375F
- Partially bake crust (10 minutes)
- Blend all other ingredients in a large bowl. Turn into crust
- Bake at 375F for 50-55 minutes until a knife inserted near center comes out clean. Cool.
Note: I'm generous in measuring the spices. I also cook my own pumpkin.
Notes
- Note: I'm generous in measuring the spices. I also cook my own pumpkin. And I didn't count the cook time for the pie crust. It's not strictly necessary, but I think it works best to do it.
