Pumpkin Pie
Prep time
Cook time
Total time
Serves: 6-8
  • 1 15 oz. can pumpkin purée
  • 1 14 oz. can sweetened condensed milk
  • 2 eggs
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground ginger
  • ½ tsp. Ground nutmeg
  • ½ tsp. Salt
  • A few drops of vanilla
  • 1 9 in frozen pie crust (or homemade can be used)
Whipped Cream
  • 1 pint of heavy whipping cream
  • ½ cup sugar
  • 1-2 tsp. Vanilla
  1. Preheat oven to 425 degrees.
  2. Whisk all ingredients together in a medium size bowl until smooth. Pour into pie crust.
  3. Bake for 15 minutes.
  4. Reduce oven temperature to 350 degrees. Continue to bake for another 35-40 minutes.
  5. Let cool completely & serve with whipped cream.
Whipped Cream
  1. Whisk together heavy whipping cream, sugar & vanilla with an electric mixer or hand mixer until thick (about 3-5 minutes). Keep in refrigerator until ready to serve.
When using an electric stand mixer to make the whipped cream- I like to put the stainless steel bowl & whisk in the freezer for about an hour before making the whipped cream. Even if hand whisking it, put the whisk in the freezer prior to using it. It will make such a difference!
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/pumpkin-pie/