Pumpkin Pie

Pumpkin Pie

(8 servings)

Ingredients:

1 – 15 oz. can Pumpkin

1 – 14 oz. can Sweetened Condensed Milk

2 – large Fresh Eggs

1 – tsp. Ground Cinnamon

½ – tsp. Ground Nutmeg

½ - tsp. Salt

1 – 9 inch unbaked Pie Crust (see note)

Directions:

Whisk all the ingredients (except pie shell) together in a mixing bowl.  Pour the mixture into the pie shell placed on a cookie pan.  Put this in a pre-heated 425 degree oven to bake for 15 minutes.  Reduce the oven temperature to 350 degrees and continue baking for an additional 35 to 40 minutes or until a knife inserted 1 inch from crust comes out clean.  The pie can be baked the day before and refrigerated.  Have either whipped cream or cool whip (thawed) on hand when pie is served.

Note:               You can find frozen pie crust in a disposable pan in the freezer
section.  You can also use the refrigerated dough, but then

                        you will need a pie pan.  In either case, be sure to let the pie

                       dough come to room temperature before filling and baking.

Ideas for Future Efforts

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