Pumpkin Pie

INGREDIENTS

1 (10”) graham cracker pie crust

2 eggs

1 (15 oz.) can pumpkin puree

1 (14 oz.) can sweetened condensed milk

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. salt

¼ tsp. ginger

Temperature: 350°

Time: 1 hour 15 min

Servings: 1 (10”) pie

Recipe

1. Separate 1 egg yolk from the eggs and place in a small bowl, add remaining white and egg to a large bowl.

2. Whisk the separated yolk until nice and liquidy to create an egg wash.

3. Brush bottom and sides of crust with egg wash.

4. Place on a baking sheet.

5. Bake at 350°F for 5 minutes.

6. Remove from the oven.

7. In the large bowl with the remaining eggs, add pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt, and ginger.

8. Mix until well combined.

9. Pour into crust.

10. Bake on the baking sheet at 350°F for about 50 minutes or until knife inserted in center comes out clean.

11. Cool for 1 hour.

12. Refrigerate at least 2 hours.

13. Garnish as desired. Store in refrigerator.

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