Pumpkin Pie

Kittencalskitchen's Note:

One of my family's favorite pumpkin pies! I have even made this pie with chopped toasted walnuts added but that is optional. Measure exactly 1-3/4 cups sweetened condensed milk, no more or no less!

• Total Time: 1 hrs 12 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 2 mins

Ingredients:

Yield: 1 (9-inch ...

• 1 unbaked 9-inch deep dish pie pastry
• 1 ¾ cups canned pumpkin
• 1 -2 teaspoon vanilla
• 1 ¾ cups sweetened condensed milk
• 2 large eggs , lightly beaten
• 2⁄3; cup light brown sugar , packed
• 2 tablespoons sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon clove
• whipped cream

Directions:

1. Fir the prepared pie pastry into a glass pie plate; fold the edges under then flute ad desired.
2. In a large bowl combine all remaining ingredients, then beat using an electric mixer at medium speed for about 2-3 minutes.
3. Transfer to prepared pie shell.
4. Place the pie plate on a baking sheet.
5. Bake at 425 degrees for 12 minutes; reduce heat to 350, then continue to bake for 50 minutes or until a knife inserted in the center comes out clean.
6. Cool on a wire rack and serve at room temperature, or refrigerate and bring to room temperature before serving.
7. Dollup each slice with whipped cream.

Reviews

[Bimp]

this recipe turned out really well I used butternut pumpkin lightly baked till soft and mashed that and I also used a 14oz can of sweetened condensed milk previously boiled in the unopened can ( becomes caramelized )First Austrlian attempt at pumpkin pie which we had with Xmas dinner of Turkey and boiling bacon

[Rita~]

Excellent! I used a 14 ounce can of the sweetened low fat milk and bake, pureed, garden grown butternut squash. This was great! Thanks.