|10 min||40 min||8|
|1 crust large||Pie crust, unbaked (Deep dish pie crust (or 2 regular crusts))|
|1 can (15oz)||Pumpkin purée, canned (Use 16oz can if that's what you have available, or 2 cups fresh cooked and mashed pumpkin.)|
|454 gm||Condensed milk, sweetened (1 16 oz can)|
|2 large egg||Egg|
|1/2 tsp||Ginger, ground|
|1/2 tsp||Nutmeg, ground|
|1/2 tsp||Sea Salt|
|16 tbsp||Frozen whipped topping (Optional, for serving)|
Preheat oven to 425°F. In a large bowl, with a mixer, combine all ingredients except the pie crust til they’re well combined. Pour into unbaked pie crust. (If you have a lil too much filling, you can use it in pancakes or another recipe.) Bake for 15 minutes. Reduce heat to 350°F; continue baking 35-40 minutes more, or til a knife inserted 1 inch from the edge comes out clean. Cool completely. When serving, garnish with whipped cream or as desired. Refrigerate leftovers.
*Note: I always cover my crusts with a crust protector to keep it from browning too much. If you don’t have any, just cover the crust loosely with aluminum foil. (Or do like my hubby did for me…cut a couple out of those “disposable” oven liners…they work perfect and can be reused!)
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris All rights reserved.