Y’all, one of my favorite desserts ever is Pumpkin Pie. I love this time of year where we have fresh pumpkin and it seems like my mom makes a pumpkin pie (at my request, of course), each weekend. Being as sick as I am, I am so thankful to be able to still enjoy some desserts especially pumpkin pie. Below is a wonderful recipe for it. Happy Baking!
Ingredients:
15 ounce) can pumpkin
1 (14 ounce) can 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 (9 inch), and unbaked pie crust
Directions:
Preheat oven to 425 degrees 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 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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