Heat Oven to 425 F.
Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.( I usually use the mixer on low).
Sit pie shell on cookie sheet lined with aluminum foil. Pour mix into pie shell.
Bake 15 minutes @ 425 F. Lower oven temp. to 350 F and bake an additional 35 to 40 minutes or untill knife or toothpick inserted 1 inch from edge of crust comes out clean in several places.
Bethany has made this pie 3 times and they have came out great every time.
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I like to use Reddi Whip topping on my piece of the pie.
Some options in the original recipe are-
Sour cream topping- - combine 1 1/2 cup sour cream, 2 tablespoons sugar and 1 tsp vanilla in medium bowl. After pie has baked 30 minutes @ 350, pour over top & spread evenly. Bake 10 minutes.
Streusel topping- Combine 1/2 cup packed brown sugar and 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 mins. at 350 F, spread mixture evenly over top. Bake 10 more minutes.
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