Perfect Pumpkin Pie

pumpkin pie
This year for our big Thanksgiving feast I was in charge of bringing the pumpkin pie and the mashed potatoes. I ended up making a traditional pumpkin pie and also a pumpkin cheesecake, which I'll post the recipe for soon. I love pumpkin pie! It's so yummy warm with vanilla ice cream and as far as pies are concerned one of the healthier options out there. The other reason I love pumpkin pie? It's sooo easy to make! I found this particular recipe on and it was perfect!

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (I used FF)
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (this is a good one!)

1.Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.