1 can (15 ounce) of pumpkin pie filling
1 can (14 ounce) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 (9 inch) unbaked pie crust
1
Preheat oven to 425 degrees F
2
Whist pumpkin pie filling, sweetened condensed milk, eggs, spices and salt in bowl until smooth
3
Pour filling mixture into crust. Bake 15 minutes
4
Reduce oven temperature to 350 degrees F. Cover the edge of crust with Handi-foil Aluminum Roll Foil to prevent over-browning and continue to bake for 35 minutes.
5
Insert a knife 1 inch from the crust and make sure it comes out clean. If it does not come out clean, continue baking until it does.
6
Cool and garnish as wished. Store leftovers covered in the refrigerator.
Suggested Handi-Foil Products:
Cook and Carry Pie Pan
Handi-foil Aluminum Roll Foil
Ingredients
1 can (15 ounce) of pumpkin pie filling
1 can (14 ounce) sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 (9 inch) unbaked pie crust