Pumpkin Pie

I tried an easy recipe for a homemade pumpkin pie today and it was a success! This one is quick and perfect for a fall afternoon.

Here it is!

Ingredients:

1 3/4 cup pure canned pumpkin
1 3/4 cup sweetened condensed milk
2 eggs
2/3 cup brown sugar
1 1/4 tsp cinnamon
Pinch of salt
1/2 tsp ground ginger
1/2 tsp nutmeg
9 inch pie crust, store bought or homemade (see my original apple pie recipe for a great crust recipe)

Instructions:

Preheat oven to 425 degrees.
Press the uncooked pie crust into a pie tin or dish. In a stand mixer, combine all ingredients (beat the eggs first before adding) and mix thoroughly until smooth. Pour this mixture into your pie crust.

Bake at 425 for 15 minutes, then reduce oven heat to 350. Bake for approximately 30 more minutes, or until you can insert a knife into the center of the pie and it comes out clean.

Once done, the center may still appear a little jiggly. Let the pie sit out for at least an hour to allow it to set, then refrigerate.

Serve with whipped cream, or plain the way my hubby likes it!

Enjoy!