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.
One
9-inch unbaked pastry shell
One 16-ounce can pumpkin
One
14-ounce can sweetened condensed milk
Two eggs
One
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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