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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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One of my family's favorite pumpkin pies! I have even made this pie with chopped toasted walnuts added but that is optional. Measure exactly 1-3/4 cups sweetened condensed milk, no more or no less! Ingredients:
1 unbaked 9-inch deep dish pie pastry |
1 3/4 cups canned pumpkin |
1 -2 teaspoon vanilla |
1 3/4 cups sweetened condensed milk |
2 large eggs, lightly beaten |
2/3 cup light brown sugar, packed |
2 tablespoons sugar |
1 1/2 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ginger |
1/2 teaspoon freshly grated nutmeg |
1/4 teaspoon clove |
whipped cream |
Directions:
1. Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
2. In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
3. Transfer to prepared pie shell.
4. Place the pie plate on a baking sheet.
5. Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
6. Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
7. Dollup each slice with whipped cream.
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