Ingredients:
1 can (15 oz.) pumpkin (about 2 c.)
1 can (14 oz.) sweetened condensed milk
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9 inch) unbaked pie crust
Directions:
Heat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.
Optional toppings:
Sour cream topping: Combine 1 1/2 c. sour cream, 2 Tbsp. sugar and 1 tsp. vanilla extract in a medium bowl. After pie has baked 30 minutes at 350 degrees, spread evenly over top. Bake 10 minutes.
Streusel topping: Combine 1/2 c. packed brown sugar and 1/2 c. flour in medium bowl. Cut in 1/4 c. cold butter until mixture resembled coarse crumbs. Stir in 1/4 c. chopped nuts. After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes.
Chocolate glaze: Melt 1/2 c. semi-sweet chocolate chips and 1 tsp. shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.
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