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Pumpkin Pie


  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9”) pie crust or shell (unbaked)

Temperature: 425 ° F


Line your pie dish with the unbaked pie shell or crust. In a medium saucepan, heat the canned pumpkin with the spices. Transfer into a large mixing bowl and let cool. Once the pumpkin has cool, add the sweetened condensed milk, eggs, and salt. Whisk all ingredients together until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until a knife inserted into the center comes out clean. Serve with whipped cream.

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