My Mom's Pumpkin Pie

Mom/Eagle Brand

1 (9”) unbaked pie shell

1 (16 oz) can pumpkin

1 (14 oz) can sweetened condensed milk

2 eggs

1 tsp cinnamon

½ tsp salt

½ tsp ginger

½ tsp nutmeg

Mom insisted on a homemade pie shell.

She did something with flour and Crisco. I'm not sure what.

And then she made the edges all fancy - she called this method "Pinch and Push."

Preheat oven to 425F. In large bowl, combine filling ingredients; mix well and turn into shell. 

YAY!

MORE YAY!

STILL MORE YAY!

Bake 15 min.; reduce oven temperature to 350F and continue baking 35 to 40 min. or until knife inserted 1 inch from edge comes out clean. Cool before cutting. 

Happiness is a warm pumpkin pie. 

Refrigerate leftovers. 

My Rating: 5/5 "I've always really liked this recipe, even compared to other pumpkin pies. It's nice and firm (where some of them are over-squishy) and it's not too sweety-sweet, although the spice mixture makes it wonderfully flavorful. Add a little dollop of Cool Whip, and you'll be an extremely happy holiday camper. My mom makes this every Thanksgiving and sometimes Christmas, and I always look forward to it!"