Perfect Pumpkin Pie

Ready for Thanksgiving? I sure am. And time to start the day BEFORE Thanksgiving with some Pie Making.

Nothing like a FRESH Home Made Pumpkin Pie.

First off, I'm going to say, this is NOT My Recipe. I've taken it off of allrecipes.com. So Credit goes to the original Poster of the recipe. I'm just making this Instructable on how to make it Step by Step.

Ingredients:

1. 1 (15oz) Can of Pumpkin
2. 1 (14oz) Can of Sweetened Condensed Milk (Eagle Brand)
3. 2 Large Eggs
4. 1 tsp Ground Cinnamon
5. 1/2 tsp Ground Ginger
6. 1/2 tsp Ground Nutmeg
7. 1/2 tsp Salt
8. 1 9" Pie Crust (Baked or Unbaked) If Unbaked, Follow instructions to Prebake

Add 15 oz of Pumpkin Pie Mix (Whatever brand you like, I use Libby)

Next is to add your Sweetened Condensed Milk.

Mind you i'm adding ALL ingredients befor mixing. You could Add each ingredient and mix as you add if you like.

Add your Eggs next. For the purpose of this Instructable, I added without Whisking. It's best to always wisk eggs before adding to pies.

Whisking eggs will break them down a little better, mixing the yolk with the whites. If you add the eggs then whisk ingredients together you may not get eggs implimented into the mixture very well since the Whites are Thicker.

Adding spices next.

Cinnamon

Ginger

Nutmeg

Salt

Mix ALL ingredients WELL.

Add your mixture to your Pie Crust and put in the oven.

Bake at 425* for 15 minutes.

After 15 minutes, Turn oven down to 350* and bake for additional 35 to 40 minutes OR until a Knife comes out clean about 1" from the side of the Crust.

When finished, Let cool put in Fridge over night to set. You do NOT Want to over Bake it. Over Baking would be baking til the Middle does not jiggle. You want it to jiggle some. If the Knife comes out clean then it's DONE, it will Set in the Fridge the rest of the way after cooling. If it don't jiggle anymore in the middle after taking out, you've OVER BAKED it.

It will still be good LOL, but it won't be as good as if it was Fresly baked and nice and creamy!