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Halloween Pumpkin Pie Recipe

Some of the best recipes are the simplest ones. Here we are making an easy pumpkin pie, using canned pumpkin, sweetened condensed milk, spices, eggs and a pie crust. If you prefer to use fresh pumpkin, buy some small ones (those are sweeter!) and roast or boil the flesh until tender, then proceed with the recipe.

We are using cinnamon, nutmeg and ginger for the spices, and these add a warm, earthy flavor to the pie. This serves 4 to 6 people, and any leftovers will keep for a couple of days in the refrigerator. Although you can buy pumpkin pie from the store, nothing beats a homemade pie. Your kitchen will smell amazing while this is baking, and everyone will love the charm and flavor of this homemade dessert.

This is a nice sweet pie which the kids will love and so will the grownups. The spices, pumpkin and sweetened condensed milk combine perfectly with the eggs, resulting in a great flavor and perfect texture. This is a great treat for Halloween or whenever you crave some tasty, sweet pumpkin pie.

What You Need:

14 oz sweetened condensed milk. 15 oz canned pumpkin. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 2 large eggs. 1/2 teaspoon salt. 9-inch unbaked pie crust.

How To Make It:

First preheat the oven to 425 degrees F. While it is warming up, you can whisk together the milk, pumpkin, cinnamon, nutmeg, ginger, eggs and salt. Now you can pour this mixture into the crust. Bake the pie for 15 minutes, then turn the oven down to 325 degrees F.

Bake the pumpkin pie for a further 35 minutes or until a knife inserted an inch away from the crust comes out clean. Let the pie cool on a wire tray, then either serve as it is or add some Halloween candies on top (think plastic spiders, gummy worms or other gruesome decorations). This is nice with whipped cream.

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