creamy pumpkin pie
(1 rating)
I have found many recipes for pumpkin pie and have thought I'd try them. I must admit that I never do because this one from Betty Crocker's New Good and Easy Cookbook is so good and easy. I've been using it at Thanksgiving for about 45 years, and I'll probably stick with it!
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(1 rating)
cook time
50 Min
Ingredients For creamy pumpkin pie
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19-in. unbaked pie crust
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1 3/4 cmashed cooked or canned pumpkin
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1 1/3 csweetened condensed milk (15-oz. can eagle brand)
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1large egg
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1/2 tspsalt
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1/2 tspcinnamon
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1/4 tspnutmeg
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1/4 tspginger
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1 chot water
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cool whip or whipped cream for garnish
How To Make creamy pumpkin pie
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1Heat oven to 375.
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2Beat all ingredients together. (To prove how old this recipe is, the instructions say to use a rotary beater. Actually, I think I still have one somewhere. It's an antique. I use an electric mixer!)
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3Pour into pastry-lined pie pan and bake for 50 to 55 minutes. Serve with Cool Whip or whipped cream. Yummy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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