Ingredients
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1 (15 ounce) can pumpkin (2 cups)
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1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
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2 eggs
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 (9 inch) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)
Instructions
- Preheat oven to 425 degrees F.
- Whisk pumpkin, Eagle Brand, eggs, spices and salt 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. Refrigerate leftovers.
- NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.