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Pie, Traditional Pumpkin




Source of Recipe


Courtesy of: Eagle Brand Sweetened Condensed Milk via http://foodweb.com


Recipe Introduction


Click on the link below to see a color photo of this recipe.


Recipe Link: http://communities.msn.com/RecipesForNonCooks/desserts.msnw

List of Ingredients




1 (9-inch) unbaked pastry shell

1 (7-1/2 ounce) can pumpkin

1 (7 ounce) can Eagle® Brand Sweetened Condensed Milk ( NOT evaporated milk )

1 egg

1/2 teaspoon EACH ground cinnamon, ground ginger, ground nutmeg and salt


Recipe



1. Preheat oven to 425 degrees F.

2. With mixer, beat pumpkin, condensed milk, egg, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer.

3. Cool. Garnish as desired. Refrigerate leftovers.

TOPPING VARIATIONS:
1. Sour Cream Topping: In medium mixing bowl, combine 1-1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After 30 minutes of baking, spread evenly over top of pie; bake 10 minutes longer. Garnish as desired.

2. Streusel Topping: In medium mixing bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold margarine or butter until crumbly. Stir in 1/4 cup chopped nuts. After 30 minutes of baking, sprinkle on top of pie; bake 10 minutes longer.

Serves 4