Traditional Pumpkin Pie

Yield: Makes 6-8 servings

Preparation Time: 15 minutes; Bake Time: 35 min

Ingredients

1 can (15 oz.) solid pack pumpkin (2 cups)

1 can (14-oz) Eagle Brand Sweetened Condensed Milk (Not evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie shell or deep dish pie shell

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Directions:

1. Preheat oven to 425 F. With wire wisk, beat pumpkin, Eagle Brand, eggs, spices and salt.

2. Pour into crust. Bake 15 minutes.

3. Reduce oven heat to 350 F. continue baking 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Topping Variations:

Sour Cream Topping: Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked 30 minutes at 350 F., spread mixture evenly over pie, bake 10 minutes longer.

Streusel Topping: Combine 1/2 cup packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold butter until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350 F., sprinkle on top of pie; bake 10 minutes longer.

Source: Borden

Please note that some ingredients and brands may not be available in every store.