Saturday, December 24, 2011

Perfect Pumpkin Pie

Last night, I went to make the pumpkin pie recipe from Better Homes and Garden's cookbook and realized - I didn't have any evaporated milk. Thanks to Google, we came up with this recipe from My 14-year-old did all the hard work. I just made sure it baked long enough. This pie baked up way better than the BHG recipe. I always have a hard time getting that one to bake all the way through.

  • 1 - 15 ounce can of pumpkin
  • 1 14 ounce can 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 prepared pie crust (can be graham cracker)
  1. Preheat oven to 425 degrees.
  2. Whisk pumpkin, milk, eggs, spices & salt until mixture is smooth. Pour into prepared crust.
  3. Bake 15 minutes.
  4. Turn heat down to 350 degrees. Bake 35 - 40 minutes or until knife inserted 1 inch from crust comes out clean.
  5. Cool before serving. Top with whipped cream.

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