The secret is out! Sweetened condensed milk and your favorite pumpkin puree are the foundation for creating the creamiest pumpkin pies.
1 (9-inch) unbaked pie crust
1 (14 oz.) can Eagle Brand®
Sweetened Condensed Milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs
2cups pre-made pumpkin puree (or 15 ounce canned pumpkin)
Heat oven to 425°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°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.
Garnish as desired.
Top it off your way
Sour cream topping:
Combine 1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract in medium bowl.
After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.
Combine 1/2 cup packed brown sugar
1/2 cup flour in medium bowl
Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.
Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.