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Creamy Pumpkin Pie

1 unbaked pie shell
1 can (16oz) pumpkin
1 can Eagle Brand Milk
2 eggs
1 teas cinnamon
1/2 teas salt
1/2 teas ginger
1/2 teas nutmeg
Whipped cream and nuts for garnish

Preheat oven to 425. In a large bowl combine all filling ingredients mixing well. Turn into pie shell. Bake 15 minutes, then reduce temp to 350 and continue baking for 25-30 minutes or until knife inserted in center comes out clean. Cool before serving. Garnish with Whipped cream and nuts if desired.

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