Directions
- 1Crack two eggs into a bowl.
- 2Add one can of pure pumpkin (not pumpkin pie filling) to the eggs.
- 3Pour in one can of sweetened condensed milk (milk and sugar).
- 4Add one teaspoon of cinnamon.
- 5Add half a teaspoon of ginger.
- 6Add half a teaspoon of nutmeg.
- 7Add a little bit of salt.
- 8Whisk all ingredients together until smooth.
- 9Pour the filling into a store-bought (or homemade) pie crust.
- 10Place the pie on a sheet pan.
- 11Bake in the oven at 425 degrees Fahrenheit for about 15 minutes.
- 12Reduce the oven heat to 350 degrees Fahrenheit and bake for another half hour or so, until the pie is set but can still jiggle slightly.
- 13Remove the pie from the oven and let it cool completely.
- 14Optionally, chill the pie in the fridge after it cools.
- 15Serve with whipped cream.
Ingredients
- 2 large eggs
- 1 can pure pumpkin
- 1 can sweetened condensed milk
- 1 teaspoon cinnamon
- 0.5 teaspoon ginger
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 1 unbaked pie crust
Equipment
bowlcan openerwhiskpie platesheet panoven
Tips
- Do not buy pumpkin pie spice; use individual spices: cinnamon, ginger, and nutmeg.
- Place the pie on a sheet pan before baking, just in case of spills.
- The pie should jiggle slightly when done, as it will settle as it cools.
- Cool the pie completely, and consider chilling it in the fridge for a slightly chilled pumpkin pie.
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