creamy pumpkin pie
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!
prep time
cook time
50 Min
method
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yield
Ingredients
- 1 - 9-in. unbaked pie crust
- 1 3/4 cups mashed cooked or canned pumpkin
- 1 1/3 cups sweetened condensed milk (15-oz. can eagle brand)
- 1 - large egg
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup hot water
- - cool whip or whipped cream for garnish
How To Make creamy pumpkin pie
-
Step 1Heat oven to 375.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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