Once I tried this recipe, I quickly ditched the traditional one made with evaporated milk. This one is so much creamier! Plus, since it isn’t as thin, it is easier to get it into the oven without spilling it. (Klutz alert!) Just be careful not to over beat it so you don’t beat too much air into the eggs.
The Best Pumpkin Pie
1 9-inch unbaked pie crust
1 (15 ounce) can solid pumpkin puree
1 (14 ounce) can sweetened condensed milk*
2 eggs
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 425 degrees F.
With a hand mixer on low, beat the pumpkin, sweetened condensed milk, eggs, spices, and salt together.
Pour into prepared pie crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer OR until knife inserted 1 inch from crust comes out clean.
Cool. Serve with whipped cream. Refrigerate leftovers.
*NOT evaporated milk!