PREP TIME: 15 min
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COOK TIME: 50 min
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YIELD: 8 servings |
INGREDIENTS:
| 1 (15 oz.) can pumpkin (about 2 cups) | 1/2 tsp. ground ginger |
| 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk | 1/2 tsp. ground nutmeg |
| 2 large eggs | 1/2 tsp. salt |
| 1 tsp. ground cinnamon | 1 (9-inch) unbaked pie crust |
- 1 (15 oz.) can pumpkin (about 2 cups)
- 1 (14 oz.) canEagle 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
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2.
BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
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FAVORITE TOPPINGS
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1.
SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.
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2.
STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.
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3.
CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
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