Wednesday, November 23, 2011

Thanksgiving Pumpkin Pie

Now this is the Thanksgiving Pumpkin Pie that I talked about in my last post.  I am so satisfied with the way that it came out.  I love adding toppings, so I added some whip cream and cinnamon on the top of it.  Everybody that has tried it, really enjoyed it, just like me.  This delicious Thanksgiving Pumpkin Pie can be made for any occasion, especially for Thanksgiving.  This pumpkin pie is a good dessert to make for family and friends.


 1 (15 oz.) can Pumpkin
 1 (14 oz.) 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 (9 inch) unbaked pie Crust

For Garnish:

 Ground Cinnamon
 Whip Cream


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.

You can watch the video here:

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