- 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
Heat the oven
Preheat oven to 425°F.
Mix the filling
Assemble the pie
Bake the pie