Perfect Pumpkin Pie
From Christine Bartholomew – George AFB, California – 1990
Ingredients
- 2 eggs
- 1 can (14 oz) Eagle Brand sweetened condensed milk
- 2 cups pumpkin cooked and mashed
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 425℉.
- Beat eggs in blender. Add all other ingredients in order, then blend thoroughly. Pour into 9 inch pie crust shell.
- Bake at 425℉ for 15 minutes, then lower heat to 350℉ and bake for another 45 minutes, or until knife tip comes out clean.
Notes
For best results: use Easy Pie Crust recipe for the pie pastry–do not substitute Crisco for the lard; roll pastry out on a pastry cloth; bake in a glass pie plate.