NOTE: This is my favorite pumpkin pie recipe. What it lacks in spices, makes up in simplicity and taste!
1 16 oz can pumpkin
- ¾ cup sugar
- ½ teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- 1 can evaporated milk (1 ⅔ cup)
- 1 purchased pie crust, or use Grandma’s recipe
Preheat oven to 450 degrees Fahrenheit.
Add the pumpkin, eggs, sugar, salt, ginger, cinnamon, and evaporated milk to a blender and mix. Put the pie crust in a pie pan and pour the pumpkin mixture into the pie shell. Bake for 15 minutes, then turn the oven down to 350 degrees Fahrenheit and cook for 45 additional minutes.