Tuesday, November 19, 2013

Sweet Pumpkin Pie

Though I'm not usually a fan of pumpkin pie, this looked so good that I tried this recently at a friend's house.   My husband and I agreed that it was much tastier than any pumpkin pie we had tasted, so I begged the recipe from my friend, Kyra.  The secrets to this sweet pumpkin pie are 1. graham cracker crust (can't beat that) and 2. sweetened condensed milk instead of evaporated milk.

Sweet Pumpkin Pie

15 oz can pumpkin OR 1.5 cups of real pumpkin
2 eggs
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
14 oz can sweetened condensed milk (or homemade)
graham cracker crust

Preheat oven to 425'F. Beat together pumpkin, eggs, spices and milk. Pour into shell.  Cover crust (sides) with foil but leave center exposed (optional step). Bake 15 minutes. Reduce oven to 350'F. Bake 40+ minutes longer or until done (no longer wiggly).

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