Pumpkin Pie

Remember the cute little pumpkin I posted about last week? I first made a puree and then some pumpkin muffins.





I still had leftover puree from the muffins so I finally got around to making pie.

They turned out really good for my first attempt at a pumpkin pie.

Do you think I can freeze one until Thanksgiving Dinner? I'm going to try.

Anyways, here's the recipe.

Pumpkin Pie

Ingredients
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon vanilla extract
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.

Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F 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 refrigerator.

I doubled the recipe to make 2 pies.