1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
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
Directions
Preheat oven to 425 degrees F.
In a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. Whisk together all in medium bowl until smooth. Pour into uncooked crust. Bake 15 minutes.
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.
By heating up the pumpkin mix first, you make a big difference in taste - Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. This little change makes the pumpkin taste much fresher too!
