| A one-bowl recipe that's ready for the oven in only 15 minutes! |
Preheat the oven to 425 degrees. Combine all of the filling ingredients
in a bowl and whisk them together until well mixed. Pour the filling into
the pie crust. Bake at 425 degrees for 15 minutes.
Reduce the oven heat to 350 degree and bake the pie another 35 or 40
minutes or until a knife inserted near the edge comes out clean. Cool
and then refrigerate. Serve topped with Cool Whip.
in a bowl and whisk them together until well mixed. Pour the filling into
the pie crust. Bake at 425 degrees for 15 minutes.
Reduce the oven heat to 350 degree and bake the pie another 35 or 40
minutes or until a knife inserted near the edge comes out clean. Cool
and then refrigerate. Serve topped with Cool Whip.
| Remember ... If a recipe is quick and easy to make, you will want to make it more often. |
1 unbaked pie crust
1 15-ounce can of pumpkin (about 2 cups)
1 14-ounce can of Eagle Brand condensed milk
2 jumbo eggs
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
1 15-ounce can of pumpkin (about 2 cups)
1 14-ounce can of Eagle Brand condensed milk
2 jumbo eggs
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg
1/2 teaspoon of salt
| The Bakery Chef presents ... Easy Pumpkin Pie at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Pies | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
