Just in time for Thanksgiving, here’s a recipe for pumpkin pie. It really seems similar – if not identical – to the one on the pumpkin can.

Traditional Pumpkin Pie (9 inch) – Donna

1 9 in unbaked pastry shell

1 15 oz can pumpkin (about 2 cups)

1 14 oz Eagle Brand sweetened condensed milk

2 eggs

1 tsp ground cinnamon

1/2 tsp each: ground ginger, nutmeg, salt

Preheat oven to 425. In large mixer, combine all ingredients except pastry shell. Mixx well. Pour into pastry shell. Bake 15 minutes – reduce heat to 350. Bake 35-40 minutes longer or until knife inserted one inch from edge comes out clean.