Pumpkin Pie

By lindybug

Ingredients

• 1/2 (15 oz) pkg refrigerated pie crusts
• 1 3/4 cups canned pumpkin
• 1 3/4 cups sweetened condensed milk
• 2 large eggs, lightly beaten
• 2/3 cup firmly packed light brown sugar
• 2 Tbsp granulated sugar
• 1 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

Preparation

Step 1

Fit pie crust into a 9" pie plate according to pkg directions; fold edges under and crimp.

Combine pumpkin and remaining ingredients; beat a medium speed with an electric mixer 2 min. Pour into pie crust.

Bake at 425 degrees for 15 min. Reduce heat to 350 degrees; bake 50 min or until a knife inserted in center comes out clean. Cool on wire rack.