A holiday must-have. Pumpkin pie, perfectly spiced and creamy with 2% Reduced Fat Milk. Top with whipped cream for extra holiday cheer.
Preheat oven to 450°F. Bake shell (weighted with rice or beans) for 5 minutes.
Beat eggs in large bowl. Add in other ingredients to the bowl. Pour filling into crust.
Bake filling at 450°F for 15 minutes, then at 350°F for 30 to 40 minutes, or until top is set and a toothpick inserted into middle comes out clean.
Serve with whipped cream. Makes one large pie or four mini pies.
1 can pumpkin (large)
2 teaspoons ginger
3 teaspoons cinnamon
1 cup sugar
1 teaspoon salt
2 cups Lehigh Valley Dairy Farms DairyPure 2% Reduced Fat Milk (start with 1-3/4 cups)
2 large or 4 small eggs
Butter – size of walnut (melted)
1 premade pie crust