In this video, Betty demonstrates how to make her All-Time Favorite Pumpkin Pie. With canned pumpkin, sweetened condensed milk, eggs,cinnamon, nutmeg, ginger, and salt, it's just the best! This is the version of pumpkin pie that I always make for Thanksgiving dinner!
15 Ounce (1 Can)
Sweetened condensed milk
14 Ounce (1 Can)
Unbaked 9 inch pie crust
Preheat the oven to 425 degrees. Whisk pumkpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. (I used an electric mixer.) Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator. This recipe is from Eagle Brand; Thanks to Eagle Brand for this great recipe! I hope all of you will enjoy it as much as I do!
A Thanksgiving dessert table would be incomplete without the traditional holiday favorite — the pumpkin pie. Betty whomps up a deliciously good and deceptively simple pumpkin pie recipe that makes for a quick impressive dish. Lightly spiced and mildly sweet, pumpkin pie is a great way to use up your Halloween lantern carving. Stream the video recipe to learn all about it.