Easy as Pumpkin Pie

By carvalhohm

Ingredients

• Makes: 1 (9-inch) pie
• 2 large eggs, lightly beaten
• 1 (16-ounce) can pumpkin
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 unbaked 9-inch frozen pastry shell
• Sweetened whipped cream (optional)
• Ground nutmeg or cinnamon (optional)

Preparation

Step 1

Preheat the oven to 350 degrees. Combine first 7 ingredients, and stir well. Pour filling into pastry shell.

Bake 50 to 55 minutes or until filling is set, shielding edges of piecrust with aluminum foil, if necessary, to prevent overbrowning. Cool on a wire rack. Dollop with sweetened whipped cream, and sprinkle with nutmeg or cinnamon, if desired.

Notes:
If you want to jazz it up with sweetened whipped cream, here's how: Whip 1/2 pint cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract in a small bowl with an electric beater.