Ingredients:
1 (6 ounce) packages refrigerated pie crusts
1 (15 ounce) cans pumpkin
1 (14 ounce) cans eagle brand sweetened condensed milk ( do not use evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt ( I actually use less than this)
Directions:
Directions.
Preheat oven to 425 degrees F.
With mixer, beat pumpkin, Eagle(R) Brand, eggs, spices, and salt.
Pour into Ready Crust(R).
Bake 15 minutes.
Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
Cool.
Serve with whipped cream.
Refrigerate leftovers.
Servings: 8
Time preparation: 10 min.
Time total: 65 min.