Its pumpkin pie time...AGAIN. YOU will never get a complaint from me about pumpkin pie.
In the past I've made pumpkin pie and it tends to be a little watery. THIS is NOT at all watery. It sets up perfectly and is the PERFECT pumpkin pie! I LOVE, LOVE, LOVE it!!! It doesn't get better
than this!!! ITS making its way to my Christmas table, and maybe even for breakfast!
Its my favorite Pumpkin Pie for sure!!
THE BEST Pumpkin Pie
1-15 oz pumpkin puree
1-14 oz sweetened condensed milk
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1- 9" unbaked pie crust
Preheat oven to 425 degrees. In a large bowl, combine all ingredients EXCEPT pie crust and whipped topping. Mix well. Pour into prepared pie shell. Bake for 15 minutes, THEN REDUCE oven temperature to 350 degrees and bake for another 35-40 minutes, or until knife inserted comes out clean. Cool. Top with whipped topping OR homemade whipped topping (my preference).
Homemade Whipped Topping:
2 c. heavy whipping cream
1 1/2 T. vanilla
4 T. sugar
Whip whipping cream until it forms peaks (don't whip too long or it will turn into butter). AFTER peaks form, add vanilla and sugar and whip until combined. Top each serving piece of pie with this whipped topping.