Monday, November 7, 2011

This Week with the Mommies

Perfect Pumpkin Pie

1 (15 ounce) canned pumpkin
1 (14 ounce) can sweetened condensed milk
2 large eggs, beaten
1 teaspoon ground cinnamon
2 teaspoons McCormick Pumpkin Pie Spice
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (you can use graham cracker crust if you prefer)


Preheat oven to 425 degrees F.

In a medium saucepan, combine pumpkin, cinnamon and pumpkin pie spice over low heat. Stir until the ingredients are well mixed and mixture is warm.
Transfer mixture into another bowl and allow to cool.
Add sweetened condensed milk and eggs to cooled pumpkin mixture and stir 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 on top of oven to prevent the pie from cooling too fast, causing the crust to crack


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