You may be asking why I am posting a pumpkin pie recipe in February. The answer is simple. Pumpkin is healthy and should be eaten year-round! So, bake up a tasty pumpkin pie to enjoy with family and/or friends.
1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch-deep dish pie crust (boughten or your favorite recipe)
Preheat oven to 425 degrees.
Place pie pan on a cookie sheet and line with the crust.
In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth. Pour the filling into the crust.
Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean.
Remove from oven and set on a wire rack to cool completely.
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch-deep dish pie crust (boughten or your favorite recipe)
Preheat oven to 425 degrees.
Place pie pan on a cookie sheet and line with the crust.
In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth. Pour the filling into the crust.
Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean.
Remove from oven and set on a wire rack to cool completely.
Serve with whipped cream, if desired. Top that whipped cream with a sprinkle of cinnamon or pumpkin pie spice.
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