One of my great childhood memories is that of a good piece of pumpkin pie. Needless to say, I have been indulging already by getting a jump start on my baking. Below is my fool-proof pumpkin pie recipe. It is lovely, quick and yummy. Enjoy!
1 frozen pie shell (or you can make your own crust if you dare venture)
1 – 16 oz can of pureed pumpkin
1 – 14 oz can of sweet & condensed milk
(you can also use evaporated milk plus 1 cup of sugar if you don’t want to use sweet & condensed milk, but I like my pie more luscious)
1 teaspoon of pumpkin pie spice (or, you can substitute with 1/4 teaspoon of ground cloves, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger and 1 teaspoon of ground cinnamon).
Preheat oven to 425 degrees. Beat eggs, add pumpkin, sweet & condensed milk and spices and beat until smooth. Pour batter into pie shell and bake at 425 degrees for 15 minutes. Reduce the heat down to 350 degrees and cook for an additional 35-40 minutes. Allow to completely cool on a baking rack and serve with whipped cream.