Wednesday, November 11, 2009

Perfect Pumpkin Pie - Yes, This Will Be Dessert

This is a variation from my normal pumpkin pie recipe.  This uses sweetened condensed milk instead of evaporated milk.  It should be yummy.  Pumpkin Pie is always my favorite Thanksgiving goody.

1 (15 oz) can pumpkin (about 2 cups)
1 (14 oz) can Sweetened Condensed Milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9") unbaked pie crust

Heat oven to 425.  Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.  Pour into crust.

Bake 15 minutes.  Reduce oven temp to 350; bake an additional 35 - 40 minutes or until knife inserted 1" from crust comes out clean.  Cool.

Optional Streusel Topping
Combine 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl.  Cut in 1/4 cup cold butter until mixture resembles coarse crumbs.  After pie has baked for 30 minutes at 350, sprinkle evenly over top.  Bake an additional 10 minutes.

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