It’s that time of year…time to make my delicious Creamy Pumpkin Pie! I swear my husband asks for this once a month, every month, for the whole year!
But I like to keep with tradition so I only make a couple of these each pumpkin season, for our family dinners and of course, at Thanksgiving. I use nutmeg, ginger and cinnamon to add a little spice and warmth, and condensed milk (I use Eagle Brand) to make the whole thing gloriously sweet. And to make it extra easy, I buy in my pie crusts.
All you need to do is combine the ingredients until you have a smooth filling and spoon it into the crust – 15 minutes max!
To make Creamy Pumpkin Pie, you will need the following ingredients:
Preheat oven to 425°F.
Beat the pumpkin, eggs, condensed milk, spices, and salt in a bowl until well mixed.
Pour the filling into the pie crust.
Bake the pie for 15 minutes, then lower the temperature to 350°F and continue baking for 35-40 minutes, until a toothpick inserted into the filling comes out clean.
Leave the pie to cool, garnish and then slice to serve.
I decorate my Creamy Pumpkin Pie with a sprinkle of cinnamon, whipped cream and some chopped walnuts. What’s your family pumpkin pie tradition? Let me know below and tag your fall posts with #cookmerecipes.
Amazing! Yummy-yummy!
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