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| EASY PUMPKIN PIE | |
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1 (9-inch) unbaked pastry shell 1 (16 oz.) can pumpkin 1 (14 oz.) can Eagle Brand sweetened condensed milk 2 eggs 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. ginger 1/2 tsp. nutmeg Preheat oven to 425°F. Combine ingredients in large bowl, pour into shell, bake 15 minutes, reduce oven temperature to 350°F and continue baking for 35 to 40 minutes or until knife inserted in center comes out clean. | |
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recipe reviews #21796
Sherrie Brown (California) says:
This easy pumpkin pie recipe is a great one. My family loves this recipe. Very easy as well.
#144136
Saucy Jack (Ontario) says:
Here's a tip... Instead of the 16pz can's of pure pumpkin, use the 24oz can (796ml)... The pies aren't so sickly sweet...
If you use the larger cans you'll find it will overflow the shell.... HOWEVER... If you double this recipe (using the 796ml cans ) then it makes exactly 3 pies with no waste.. This is how I always do it since 1 pie is never enough!! .... P.s.. Make sure you user PURE pumpkin, not pumpkin pie filling
If you use the larger cans you'll find it will overflow the shell.... HOWEVER... If you double this recipe (using the 796ml cans ) then it makes exactly 3 pies with no waste.. This is how I always do it since 1 pie is never enough!! .... P.s.. Make sure you user PURE pumpkin, not pumpkin pie filling
#186149
Juan Carlos Cruz Guzman (Dominican Republic) says:
Hi, thanks a lot for this very easy, classic and great recipe. I love easy recipes that do not require a complicated way of doing it. This is perfect for the Thanksgiving holidays!
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