Pumpkin Pie and I, in the past, didn’t get along. In fact, I thought PP was nasty. Then things changed. I’m not even sure why I gave this pumpkin pie a chance, probably because Drin requested one for American Thanksgiving and I’d already made the pumpkin cheesecake for Canadian Thanksgiving so couldn’t get away with that again a month later. So, I did make a pie, and I even tried a piece, and another, and another, and another. I’ve now decided that, as the recipe title indicates, this pie is, indeed, perfect.
Perfect Pumpkin Pie
Eagle Brand Recipes
1 (15 oz) can of pumpkin
1 (14 oz) can of sweetened condensed milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 unbaked, single pie crust
Preheat oven to 425 degrees.
Whisk together pumpkin, milk, eggs, cinnamon, ginger, nutmeg and salt.
Pour into prepared crust.
Bake for 15 minutes at 425 degrees then reduce temperature to 350 degrees.
Continue baking at 350 degrees for 35 to 40 minutes.