Autumn Classic: Pumpkin Pie

Since Thanksgiving is so near, I thought I'd do a token pumpkin pie post. It's not a crazy original recipe or anything, but it is delicious! I think I'm going to make a pumpkin pie and a rhubarb pie to take to our friends' house for Thanksgiving. Pumpkin and rhubarb pie are my two favorite pies, and so far they're the only ones I know how to make, haha!


1 (15 ounce) can 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) unbaked pie crust


1. Preheat oven to 425 degrees F.
2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
3. Bake 15 minutes.
4. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
5. Cool. Garnish as desired.