Canned pumpkin puree works just fine for this recipe, but fortunately, Nelson had some roasted pumpkin puree that he’d frozen from a previous recipe, so we lucked out.
This pie is so yummy. It’s like biting into autumn with all those delicious pumpkin spices.
I don’t crave this pie all the time, but there’s something special and even comforting about having it at this time of the year. And wow, does it ever make the house smell amazing.
I recently spent more on a pumpkin spice candle than we did on this pie, and the scent from the candle wasn’t nearly as nice as the scent from the kitchen when we were baking up this fall delight.
Experience autumn in your home…give this treat a try. Happy harvest. Eat well, friends.
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (9 inch) unbaked pie crust (see our easy recipe)
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees ºF and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.