Thursday, November 27, 2008

Perfect Pumpkin Pie

"This was submitted to by Eagle Brand Milk®. I made it last year as well, and it was fabulous"


1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® 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) unbaked pie crust


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.

-Cover the edge of the crust with foil for the first 40 minutes of baking
-I used Marie Callender's® frozen pie crust last year, but this year I used Pilsbury® refrigerated pie crust. I would definitely go with frozen one next time, because it has a pretty edge and the refrigerated one doesn't give you enough slack to form one.

When I used the frozen crust it took an extra 14 minutes to bake.


eldivenlerim said...

nice blog and so cute theme;) your recipes look very yummy......

Zombie Edward said...

That looks yummy. I just need to make a pie without all that pie crust part.