One can of (14 ounces) sweetened condensed milk

Instructions

1. 1

   Adjust oven rack to lower-middle position and heat oven to 300-degrees. In a saucepan, heat pumpkin, salt and spices to blend flavors, about five minutes. Add milks; cook until heated through. Puree eggs and yolks in a blender. With the blender running, add pumpkin filling – a spoonful at a time at first, then more quickly as the eggs heat up. Blend to form a silky texture. Pour warm filling into pre-baked pie shell. Bake until a thin- bladed knife inserted near the center of the pie comes out clean, about 45 minutes. Remove from oven and let cool in a wire rack. Libby’s Home Made Pumpkin Pie Recipe Courtesy Of: http://www.fitnessandfreebies.com 3/4 cup sugar 1/2 teaspoon salt 1-3/4 teaspoon pumpkin pie spice Two large eggs One can of (15 ounces) 100% pure pumpkin One can of (12 fluid ounces) Evaporated milk One unbaked (9-inch) deep-dish pie shell Mix sugar, salt and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pum pkin and sugar- spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425-degree oven for 15 minutes. Reduce temperature to 350-degrees; bake 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Recipe makes eight servings. *Source: Nestle

2. 2

   Pumpkin Pie A traditional favorite made fuss-free with an easy pat-in-the-pan crust! Recipe Courtesy Of: http://www.fitnessandfreebies.com