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Home » Easy Pumpkin Pie

Easy Pumpkin Pie

Oct 9, 2014 · Leave a Comment

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pumpkin pie

Hello readers, Kristin from Marie Callender’s® here. Hope you enjoyed the rice casserole from last time! I am happy to be guest blogging for Lisa again. Just in time for fall, I have an easy
pumpkin pie recipe for you. I am proud to say that I am a loyal follower of the “pumpkin-anything” craze: pumpkin spice lattes, pumpkin scented candles, pumpkin picking, pumpkin cheesecake and everything in between. Even though these days you can pretty much make anything pumpkin-flavored, you can never go wrong with a classic—pumpkin pie. A traditional dessert this good should be allowed to be enjoyed outside of Thanksgiving!

Ingredients
 
 
2 large eggs, beaten
1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
1 can (14 oz.) sweetened condensed milk
½ tsp. ground ginger
½ tsp. ground nutmeg
1/3 tsp. salt
1 Marie Callender’s® Pastry Shell
Whipped cream
1 bar of chocolate, shaved
 
 
Directions
  1. Preheat your oven to 425° F
  2. Mix eggs, pumpkin puree, sweetened condensed milk, ginger, nutmeg and salt in a large bowl until well blended.
 
  1. Fit pastry shell into a 9-inch pie dish and pour pumpkin mixture into the crust.
 
 
 
  1. Place pie in your oven for 15 minutes. Reduce heat to 350°F and bake for 35 to 40 minutes.
  2. Remove from the oven and let the pie cool for 10 minutes.
  3. Add whipped cream and sprinkle chocolate shavings to garnish. Enjoy!
 
 
 

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