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Ingredients
- 16 oz. can pumpkin
- 14 oz. can Eagle Brand milk
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. ginger (optional)
- whipped topping/ice cream
Method
- Preheat oven to 425°. Prepare pie crusts. In large mixing bowl, blend each ingredient. Pour ingredients into unbaked pie crust. Bake at 425° for 15 minutes. Lower temperature to 350° and continue baking for 35 to 40 minutes or until test knife inserted comes out clean. Cool before cutting. Makes 1 large or 2 small pies.