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 allrecipes.com. 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.

Ingredients:

• 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)

Preparations:

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.