Pumpkin Pie
1 – 15 oz. can pumpkin filling
1 – 14 oz. can Eagle Brand Sweetened Condensed Milk
2 eggs
1 teaspoon cinammon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Prepared, Refrigerated Pie Crust (only need one, but there are two in the box)
Heat oven to 425 degrees.
Take one of the pie crusts out of the refrigerator and let it come to room temperature. Set the crust into the bottom of a 9 inch pie pan.
In large bowl, combine all ingredients and pour into the pie crust. Bake for 15 minutes at 425F. Then reduce heat to 350 degrees, bake 35-40 minutes.
Serve with whipped cream topping or with vanilla ice cream.