Perfect Pumpkin Pie

First of all, let me say that I've never made a pie like this before. (Really, nothing similar, other than cheesecake & refrigerate-only pies!) I don't even like pumpkin pie.

But apparently, this turned out great! Mom, Dad, and Nathan loved it. (Kyle and I don't like pumpkin pie, and that's everyone that was there for Thanksgiving.)

It was incredibly easy to make!

Perfect Pumpkin Pie
(TOH)


15 Ounce can pumpkin
14 Ounce sweetened condensed milk
2 Large eggs
1 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/2 Teaspoon salt
9" unbaked pie crust

Instructions:
Heat oven to 425. 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; bake an additional 35-40 minutes or until knife inserted 1” from crust comes out clean. Cool. Garnish as desired.

Serves: 8
Serving Size: 1 slice
Yields: 1 pie
Prep Time: 15
Cook Time: 50
Total Time: 65

Go here for the recipe I use for pie crusts, and to see what to do with the extra crust! :)

Any interesting stories/recipes for Thanksgiving?