PUMPKIN PIE
(Makes one 9-inch pie)
1 (9-inch) unbaked pastry shell
1 (16 ounce) can pumpkin (about 2 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Preheat oven to 425*. In large mixer bowl, combine all ingredients, mix well. Pour into prepared pastrt shell. Bake 15 minutes. Reduce oven temperature to 350*; continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool.
(Makes one 9-inch pie)
1 (9-inch) unbaked pastry shell
1 (16 ounce) can pumpkin (about 2 cups)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
2 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
Preheat oven to 425*. In large mixer bowl, combine all ingredients, mix well. Pour into prepared pastrt shell. Bake 15 minutes. Reduce oven temperature to 350*; continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool.
