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Perfect Pumpkin Pie

From Christine Bartholomew - George AFB, California - 1990
Print Recipe

Ingredients
  

  • 2 whole eggs
  • 1 can (14 oz ) Eagle Brand Sweetened Condensed Milk
  • 2 cups cooked and mashed pumpkin
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves

Instructions
 

  • Beat eggs in blender. Add all other ingredients in order. Blend thoroughly. Pour into an unbaked 9-inch pie crust shell.
  • Bake at 425ºF for 15 minutes, then at 350ºF for 45 minutes or until knife tip comes out clean.

Notes

For best results: use Easy Pie Crust recipe (below) for the pie pastry - do not substitute Crisco for the lard; roll pastry out on a pastry cloth; bake in glass pie plate.