One thing I really love about this Pumpkin Pie Recipe is that my mom never fails to make it for our family every thanksgiving. Her cooking is what inspired me to make this recipe websiet that shares on of my favorite recipes of all times with the world.
"Always be creative and add your touch to anything you make."
those words helps me understand why her dishes aren't always the same traditional ones, she adds her own touch, you should too!
I got the image from a Recipe blog posted on iambaker.net, by Amanda Rettke
Click here view the blog| Ingredient | Amount needed |
|---|---|
| Unbaked Pie Crest | 1 to 9-inches |
| Pure Pumpkin | 1 can (15 ounces) |
| Sweetened Condensed Milk | 1 can (14 ounces) |
| large eggs | 2, at room tempreature |
| Pumpkin Pie Spice | 2 teaspoon |
| ground cinnamon | 1 teaspoon |
| Kosher salt | 1/2 teaspoons |
| whipped topping of your choice | optional (not needed) |
| Steps | Directions |
|---|---|
| 1. | Preheat oven to 425°F. |
| 2. | Roll out some of the pie crust to the best of your ability, and put it in a 9-inch pie plate, cut any left out crust (maybe your can use it for later!). |
| 3. | Flute or crimp the edges (if needed) and placethe pan in the refrigerator while you prepare the filling |
| 4. | In a large bowl combine the pumpkin, the sweetened condensed milk, the eggs,the pumpkin pie spice, the cinnamon, and the salt. Then, whisk until smooth. |
| 5. | Pour the pumpkin mixture into the crust. Then Bake for 15 minutes. |
| 6. | After 15 minutes, keeping the oven door closed, reduce the temperature to 350°F and bake for 35-40 more minutes, or until a knife inserted comes out clean. |
| 7. | Let the pie get to room temperature before slicing and serving. Top with whipped cream if desired. |