1 15 oz. can pumpkin
¾ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. sea salt
1 14 oz. can sweetened condensed milk
2 eggs, slightly beaten
1 9”, deep dish pie shell
Mix pumpkin and spices together. Add remaining filling
ingredients. Mix slowly just until thoroughly mixed.
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| Such an exciting moment! |
Pour into pie shell. Bake
at 425F for 15 minutes, then reduce temperature to 350F for an additional 35-40
minutes.
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| It gets a little swole while it's baking. |
Thoroughly cool pie before serving.
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| And Boom! it's officially Fall. |
My Ranking: 4/5 "I'm always a little iffy about pumpkin pies with ginger in them. I guess I'm kind of a purist. But this still has the OMG PIE moment when you take that first bite and the OMG AUTUMN moment when you smell it. It's a signature experience for this time of year, so indulge yourself."
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