The pie filling that I use is the Eagle Brand recipe, on the can of sweetened condensed milk:
Eagle Brand Perfect Pumpkin Pie
- 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 ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
I made a few changes. I skip the ginger and I use 1 1/2 t. cinnamon and 1/2 t. nutmeg. I also use 2 cups of fresh pumpkin. I also bake my crust (empty) for about 10 mins at 400 deg. This helps to avoid a soggy bottom.
This Thanksgiving, I also added a Pecan Praline Topping from Better Homes and Gardens:
1/2 cup packed brown sugar
6 T. butter
3 T. heavy cream
1/4 t. salt
1 t. vanilla extract
3/4 cup coarsely chopped pecans (I used 1/2 cup)
While pie is baking prepare the topping.
In a medium saucepan combine brown sugar, butter, cream, and salt over medium low heat. Simmer for about 5 mins, stirring constantly. Remove from heat and stir in vanilla and pecans.
Cool pie for 30 mins before adding the topping. If the topping hardens too much, heat over low heat until pourable.
Topping will harden as it cools.