Nancy's Pumpkin Pie Recipe!
Updated: Oct 10
Pumpkin pie is often the center piece of any Thanksgiving dessert table. My aunt makes it every thanksgiving and it is always gone just as fast as it is made. Here is a simple guide to make this autumn favorite. It is extremely easy to make, taste phenomenal, and will have your holiday guest asking for more (but you're really just going to make more for yourself!)
1 (15 ounce) canned pumpkin
1 (14 ounce) sweetened condensed milk
2 eggs1 teaspoon of ground cinnamon*
1/2 teaspoon of ground ginger*
1/2 teaspoon of ground nutmeg
1/2 teaspoon of sea salt*
1 (9 inch) pie crust
The ground cinnamon, ginger, nutmeg, and sea salt are available at our shop. Our seasonings and spices are fresher and less expensive than the grocery store ensuring a delicious pumpkin pie. Pre-heat your oven to 425 degrees F and wait. Whisk pumpkin, condensed milk, eggs, and spices together in a medium-sized bowl until smooth. Get your pie crust ready and pour in the mix.
Bake for 15 minutes. Reduce the heat to 350 degrees F and continue baking for 35 minutes. Store left overs in refrigerator. If you're feeling really festive you can add whipped cream on top for a nice finishing touch.