Pumpkin Update

I solved my dilemma. I went and bought condensed milk, nutmeg, a pie crust, pumpkin puree and ginger, then dove into my stash of cinnamon to make the most amazing pumpkin pie ever.

Now that I think about it, there's no good reason I can't share the recipe with you. So here it is. Very simple:

"The Perfect Pumpkin Pie"
*recipe from allrecipes.com*

INGREDIENTS

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9 inch) unbaked pie crust

DIRECTIONS

1. Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

It was really really easy and tastes better than most I've had. No joke. I'm not much of a cook, but I'm willing to make this once a week because it's so easy.

Enjoy!