I’m thinking about Thanksgiving desserts and, of course, pumpkin pie.
Here’s an easy and cherished recipe that we make every year.
HOMESPUN PUMPKIN PIE
15 oz can pure pumpkin puree (not pumpkin pie filling)
14 oz. can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon cinnamon
1/2 teaspoon ea: ginger, nutmeg and salt
Preheat oven to 425. Whisk everything together well. Pour into unbaked pie crust. Bake 15 minutes, then reduce heat to 350 and bake 35-40 minutes or until knife inserted in center comes out clean. Cool, garnish with whipped cream, and enjoy!