Tomorrow is one of my professor’s birthdays, so he wanted Pumpkin Pie. Thankfully – I had everything in my cupboards so I wouldn’t have to pick up things in NC. And I love pumkpin pies because they are fairly easy! Happy Birthday Dr. Richardson – thank you for your love for your students and your famed b-ball skills.
I got this recipe from the lovely and talented Tina Wright yesterday while I ate dinner at their home in Raleigh. Its very yummy, creamy, and not very heavy as some pumpkin pies are.
1 9-in pie shell – I just use a frozen one. Its easy!
1 14 oz can Eagle Brand sweetened condensed milk (this recipe is one of their’s)
1 can pumpkin (15 oz)
1 tsp cinnamon
1/2 tsp each nutmeg, ginger, salt
Bake at 425 for 15 minutes. Turn down oven to 350 and bake for 37-40 minutes or until done. Take out and cool – serve with Cool Whip.
I didn’t let mine cool before putting foil on it to bring it to work this morning, so it sweated some – but still tastes yummy!