Recipe Book

Pumpkin Pie
Submitted by Marie Malley on Nov 07, 2025

Holiday favorate

Servings:
6

Complexity:   
Easy

Total Time:
1 Hour

Ingredients:
1 (15-ounce) can pumpkin puree
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Dash of salt
1 (9-inch) unbaked pie crust

Directions:
Gather all ingredients and preheat the oven to 425 degrees F
Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
Pour into crust. Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes..
Let cool before serving.

Cook's Notes:
Wrap the pie with plasrtic wrap and store in the fridge for up to 7 days.
If you want to make this and freeze it, do not bake. Freeze loose in pie crust and put in an oven at 350' for 1 to 1.5 hrs to cook.