Whoever heard of a Thanksgiving dinner without big slices of pumpkin pie?
- 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
Turn the oven up to 425 F. In a medium-sized bowl, whisk pumpkin, condensed milk, eggs, spices and salt together until it's a single, smooth mix. Pour that mix into the crust and bake that sucker for 15 minutes.
Turn the oven down to 350 F and continue baking for another 35 to 40 minutes. To test the pie, stick a knife 1 inch into the crust. If it comes out clean, you're good. Let the pie cool and garnish with your favorite toppings. If you've leftovers, store them in the fridge with a cover.