Kroger Traditional Pumpkin Pie

This is the recipe from the Kroger's pumpkin can. It is only slightly different from the Libby's recipe and it tells you how to prepare it with either evaporated milk or sweetened condensed milk. Both ways turn out equally well. My daughters make this each Thanksgiving with a little help. You won't buy pre-made pies once you've had this. We normally make two pies at once- which requires doubling the recipe. There is always extra filling (especially if you don't buy or make deep dish crusts) which I bake in a mini-bread pan.

• Ready In: 1 hr
• Yields: 1 pie

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2  eggs, slightly beaten
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1 (9 inch)  deep dish pie shells

Directions

1. Preheat oven to 425°F.
2. Combine filling ingredients in a large bowl, mixing well.
3. Pour into pie crust.
4. Bake 15 minutes at 425°.
5. Reduce oven temperature to 350° and continue baking 35-40 minutes until a knife inserted in the center comes out clean.
6. Cool pie before cutting. Refrigerate any leftovers.
7. *you can substitute 1 (12 oz.) can Evaporated Milk plus 3/4 cup granulated sugar for the Sweetened Condensed Milk.