Step into fall + Thanksgiving festivities with our favorite pumpkin pie recipe, a cherished creation adored by Lauren and Felicity - or resident pumpkin pie enthusiasts. There's something truly magical about the warm embrace of pumpkin spice and the comfort of a flaky pie crust. In this blog post, we're sharing our go-to recipe, a delightful blend of simplicity and indulgence. This is such an easy recipe, especially if you take a little shortcut with a frozen pie crust (Publix brand is the best). Another secret, add a pinch more ginger than called for a bit of extra deliciousness.
photo from allrecipes
Ingredients :
1 (15 ounce) can pumpkin puree
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust
Steps :
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
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.
Enjoy!
Click here to view recipe step by step instructions with photos!
Join us in the kitchen as we create a treat that captures the essence of fall in every delightful bite! Happy Thanksgiving!