Ingredients:
- 1 9-inch unbaked pastry shell
- 1 15oz. can pumpkin
- 1 14oz. can sweetened condensed milk – not evaporated milk!
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
Directions:
Preheat oven to 425. Mix and beat and pour into crust. Bake 15 minutes. Reduce heat to 350 then bake 35-40 minutes more. Cool. Garnish as desired.
Comments:
I didn’t know how to make whipped cream. Now I can’t imagine buying it unless it is for the fun of the fun of spraying it from a can. For homemade whipped cream, add a pint of heavy whipping cream to a bowl or the mixer and beat until fluffy then add sugar to taste. (Some folks really don’t appreciate sugar the way others do. For a big crowd, it is a nice touch to offer sweet and not-so-sweet whipped cream.)
Bob Jaffe took this recipe from the Eagle Brand website in 2002 because I was having a Thanksgiving crisis moment. I knew there was a recipe for pumpkin pie on one of the various cans of stuff in my pantry. None of the recipes worked with the ingredients I had on hand. I was really a mess because we were hosting friends arriving soon. We didn’t have either of our families with us because Montana is so far away from everyone and the stores were closed. Bob used the Internet to save the day. (The Internet was only about 6 years old at that point.) So it was a magical moment with wonder and awe at the brave new world we were witnessing. Amazing how homemade pumpkin pie and homemade whipped cream can make everything all better.