Traditional Pumpkin Pie

Ingredients

• 1 (9-inch) unbaked pastry shell
• 1 (16-ounce) can pumpkin (2 cups)
• 1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Steps

1. Heat the oven to 425°.
2. In a large mixer bowl, mix everything except the pastry shell until well combined.
3. Pour into the pastry shell and bake 15 minutes.
4. Turn the oven down to 350° and keep baking 35 to 40 minutes, until a knife inserted 1 inch from the edge comes out clean.
5. Cool, garnish as you like (whipped cream is shown on the card) and refrigerate leftovers.

Notes

Makes one 9-inch pie.

Printed Eagle Brand Sweetened Condensed Milk recipe clipping (Borden); directions written in our own words. A different recipe from the other pumpkin pies on the site.

The photo is the one printed on the clipping.

Rosie Lee’s original recipe card

Tap the card to see it full size.