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Perfect Pumpkin Pie

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

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.