Recipe 826 - Smooth Pumpkin Pie
Recipe 826 - Smooth Pumpkin Pie
(by Shirley McNevich)
1 - 15oz. can Libby's pumpkin
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
3 eggs
1/2 tsp. cinnamon + cinnamon for sprinkling
1 tsp. salt
1 tsp. vanilla
1 - 9" pie crust dough or make your own
In a bowl add eggs--beat with a fork. Add Eagle brand milk--stir with a spoon. Add pumpkin--stir until mixed. Add salt, vanilla and cinnamon--stir until smooth. Spray a 9" pie plate with Pam. Insert the pie dough, flute the edges and spray the inside of the pie crust with Pam. Pour pumpkin mixture into the pie crust. Place pie on top of a cookie sheet. Sprinkle the top of the pie with cinnamon to your taste. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for 30-40 more minutes or until inserted knife comes out clean.
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Other Recipes:
- 822 - Pistachio Whip
- 827 - Chocolate Oatmeal Drop Cookies
- 799 - Cherry Cheesecake Bars
- 837 - Corn and Broccoli Casserole
- 944 - Chocolate Macadamia Bars
- 795 - Creamy Pumpkin Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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