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Easy Pumpkin Pie #100396




Source of Recipe


Litttle Bee

We love this pie! I am not much of a baker but this is so simple and so good. DH has tried other people's pumpkin pies and store bought pies at Thanksgiving and says they just don't compare to mine. I always make 2. One for the family and one just for him. Try it, I don't think you will be dissapointed. — Sep 22, 2004
1 (6 ounces) package refrigerated pie crusts
1 (15 ounces) can pumpkins
1 (14 ounces) can eagle brand sweetened condensed milk (do not use evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (I actually use less than this)

8 servings Change size or US/metric | 1 hour 5 minutes 10 mins prep

Change to: servings US Metric
1. Directions.
2. Preheat oven to 425 degrees F.
3. With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
4. Pour into Ready Crust®.
5. Bake 15 minutes.
6. Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
7. Cool.
8. Serve with whipped cream.
9. Refrigerate leftovers.

A good recipe....but I tweked it a bit.... I add a pinch of black pepper to it and less salt... The black pepper actually brings out the flavor — posted Sep 27, 2004