Traditional Pumpkin Pie Recipe

• 1 (9 inch) unbaked pastry shell
• 1 (16 ounce.) can pumpkin (about 2 c.)
• 1 (14 ounce.) can Eagle Brand sweetened condensed lowfat milk (NOT evaporated lowfat milk)
• 2 Large eggs
• 1 teaspoon grnd cinnamon
• 1/2 teaspoon grnd ginger
• 1/2 teaspoon grnd nutmeg
• 1/2 teaspoon salt

1. Preheat oven to 425 degrees.
2. In large mixer bowl, combine all ingredients except pastry shell; mix well.
3. Pour into pastry shell.
4. Bake 15 min.
5. Reduce oven temperature to 350 degrees; bake 35 to 40 min longer or possibly till knife inserted 1 inch from edge comes out clean.
6. Cold.
7. Garnish as desired.
8. Makes 1 (9-inch) pie.
9. Chill leftovers.

pastry shell, pumpkin, milk, eggs, cinnamon, grnd ginger, grnd nutmeg, salt

Taken from cookeatshare.com/recipes/traditional-pumpkin-pie-31728 (may not work)