- 1 Pie crustunbaked
- 15 oz Canned pumpkin
- 14 oz Condensed milksweetened
- 2 Large eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmegground
- 1/2 tsp Ground ginger
- 1/2 tsp Salt
Creamy Pumpkin Pie
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:
So, how to make Creamy Pumpkin Pie?
Steps to make Creamy Pumpkin Pie
1 | Heat the oven | 10 |
Preheat oven to 425°F. | ||
2 | Mix the filling | 3 |
3 | Assemble the pie | 5 |
4 | Bake the pie | 55 |
5 | Serve | 2h |
Recipe Reviews
Amazing! Yummy-yummy!
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