THis is just a classic pumpkin pie recipe- the one that I really like. I wanted to put it on my blog for my own recipe collection. Soon I'm going to make this into a recipe book and so I wanted this one in for sure.
1 can pumpkin (not the pumpkin pie mix)
1 can sweetened condensed milk (not evaporated milk)
1/2 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 pie crust (I just use a Pillsbury rolled up pie crust- yes, I cheat)
Unroll and flute the pie crust. Fill crust and bake at 425 for 15 min. Reduce heat to 350 and cook for an additional 35-40 min or until center is firm yet soft. Cool.