Punkin’ Pie

‘Do what you love and you will never work a day in your life’

20160514_181315415_iOS (2)Hard to believe it’s already halfway to Thanksgiving…this year is going by fast.  I spent the majority of the morning poking around on Pinterest not really wanting to do much of anything.  Its cloudy outside, still too wet to mow and truthfully I didn’t want to anyway.  I wanted to bake something and I was looking for a reason to open the can of Eagle Brand Milk that was in the pantry.  That stuff is so good.  I treated myself to a few tablespoons of it and baked the pie. 🙂 I baked ours a little longer just because I like the taste of a really brown crust.  Think I will have a piece for lunch. 🙂


  • 1 (15 oz.) can pumpkin
  • 1 (14 oz.) can Eagle Brand Milk Sweetened Condensed Milk  (YUM)
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust
  • Pecan halves


  • Preheat oven to 425 degrees F
  • In medium bowl whisk together the pumpkin, sweetened condensed milk, eggs, spices and salt until smooth
  • Pour into crust
  • Bake 15 minutes
  • Reduce heat to 350 degrees F and bake for an additional 35 to 40 minutes or until knife inserted comes out clean
  • Top with pecan halves

Have a great day

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