Pumpkin Pie

  • 1 16-ounce can pumpkin purée (not pie filling)
  • 1 15-ounce can sweetened condensed milk
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 unbaked 9-inch pie crust, chilled
  1. Preheat oven to 375°F.
  2. Combine the pumpkin, milk, egg, spices and salt in a mixing bowl, whisking until well blended. Pour into the pie crust.
  3. Bake about 50 minutes, until the crust is brown and a knife inserted near the center comes out clean. Cool before serving
  4. Makes one pumpkin pie.

Choice of pie shell is up to you, but standard or butter pastry works best with pumpkin pie. Here are links to several:

Kitchen tools you'll need for Pumpkin Pie:
Mixing Bowls, Pie Baker, Rubber Spatula

Ready in: 1 Hr 15 Min

Recipe editor Patricia Mitchell