Creamy Dreamy Pumpkin Pie

  • 1 (9-inch) unbaked pie crust
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 2 cups pre-made pumpkin puree (or 15 ounce canned pumpkin)
  • 1/2 teaspoon salt

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

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

Garnish as desired.

TOP IT OFF YOUR WAY SOUR CREAM TOPPING:
Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.

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. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.

CHOCOLATE GLAZE:
Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

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