Punkin' Pie

If you haven't already had enough pie after that last recipe post, here's another one for ya...of the pumpkin variety. And would you believe it? It's easy as pie to make...and also pretty delicious.

 

Crazy enough, I used to hate pumpkin pie. I thought the texture was weird...and the color was even weirder. Now, pumpkin pie - as well as pumpkin ANYTHING - is one of my favorite kinds of desserts. Only one of the reasons why fall is so great - it gives you an excuse to buy cans upon cans of Libby's Pure Pumpkin. I swear, I could spread that stuff on toast (given a few additives).

So, with another one of Chris Ryan's pie crust perfections, this pie will surely be some of the tastiest pumpkin pie you've ever made.

Ingredients:

• 1 of Chris Ryan's Never Fail Pie Crusts
• 1 (15 oz.) can pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1 (14 oz.) can sweetened condensed milk
• 2 eggs

 

Directions:

1. In medium sauce pan, heat and mix together pumpkin, spices, and salt until smooth. This shouldn't take too long, just enough time to get the "canned" taste out of the pumpkin and meld the spices together. A few minutes should be fine.
2. Set the pan aside and allow to cool for a bit.
3. Preheat oven to 425 degrees.
4. Add sweetened condensed milk and eggs to pumpkin mixture.
5. Pour into crust that has been prepared in a 9" round pan. 
6. Bake at 425 for 15 minutes before reducing the temperature to 350. Allow to bake for an additional 35 to 40 minutes or until knife inserted into pie comes out clean.
7. Cool completely and store leftovers covered in the refrigerator