Today I thought I would share the recipe I use for Pumpkin Pie. I found this recipe in a magazine about twenty years ago, and I have been using it since. This pie is creamy, delicious and very easy.
9-inch unbaked pastry shell
One 16-ounce can pumpkin
14-ounce can sweetened condensed milk
teaspoon ground cinnamon
½ teaspoon each ground ginger, ground nutmeg and salt
Line pie plate with pastry. Mix all other ingredients until smooth, and pour into pastry shell. Bake in oven preheated to 425 degrees for fifteen minutes. Reduce oven temperature to 350 degrees and bake 35 minutes. If pie crust browns rapidly, cover edges with foil. Cool on wire rack. Slice and serve with whipped cream. Serves 8 to 10 people depending on size of pie slices.
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What's My Question Wednesday
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