Pumpkin Pie

INGREDIENTS:

• 1 pie crust (9 inch)
• 1 (15 oz.) can Pumpkin or 2 cups fresh Pumpkin Puree
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1 t. Cinnamon
  
• ½ t. Nutmeg
• ½ t. Ginger
  
• ½ t. Salt
  

DIRECTIONS:

1. Combine all ingredients and pour into pie crust.
2. Bake at 425 for 15 minutes.
   
3. REDUCE heat to 350 and bake an additional 35-40 minutes or until toothpick comes out clean one inch from crust.

To make your own pumpkin puree, which I highly recommend! Check out my Pumpkin Puree 101 post HERE and see how I do it!