November 24, 2013 by
Photography by Bill Sitzmann


  • 1 (15 oz) can pumpkin
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 425°F.
  2. Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in medium bowl until smooth.
  3. Pour mixture into unbaked pie crust.
  4. Bake 15 minutes.
  5. Reduce oven temperature to 350°F and continue baking 35-40 minutes (or until knife inserted 1 inch from crust comes out clean).
  6. Cool and store leftovers covered in refrigerator.



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