The Classic Pumpkin Pie
What you'll need:
- 1 (15 oz.) can pumpkin (about 2 cups)
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions:
Preheat your oven to 425°F.
In a bowl, whisk pumpkin puree, sweetened condensed milk, eggs, spices and salt until smooth then pour the mixture into the crust.
Bake for 15 min. Reduce the temperature to 350°F and bake for another 35-45 minutes.
Let cool in the refrigerator. Garnish with whipped cream or your favorite ice cream.
Double Layer Pumpkin Pie Cheesecake
What you'll need:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cups white sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 ground cloves
- 1 (9-inch) unbaked pie crust
Instructions:
Preheat your oven to 325°F
In a bowl, whisk cream cheese, sugar and vanilla. Blend in one egg at a time and beat until smooth. Remove 1 cup of batter and spread into bottom of crust. Set it aside.
Add pumpkin puree and spices to the remaining batter and stir until well blended. Carefully spread over the batter in the crust.
bake for 35-45 minutes. Let cool and refrigerate for 3 hours or overnight.
garnish with whipped cream or your favorite ice cream.
