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Pumpkin Pie

1 9-inch unbaked pie crust
1 15-ounce can (about 2 cups) plain pumpkin (NOT pumpkin pie FILLING)
1 can sweetened condensed milk (NOT evaporated milk)
2 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 tsp. vanilla extract
1/2 teaspoon salt

1 8-oz. carton heavy cream (or canned whipped cream, if you insist)
1/2 tsp. vanilla extract

  1. Preheat oven to 425°. Using electric mixer beat pumpkin, sweetened condensed milk, eggs, spices and salt. Pour into crust.
  2. Bake 15 minutes. Reduce heat to 350° and bake 35 to 40 minutes longer. Cool.
  3. Just before serving, whip cream and vanilla together using an electric mixer. Serve over pie

 

 

 

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