Creamy Pumpkin Pie - Make It Simple

Description:

This recipe can be made up to 2 days ahead of time and stored in the refrigerator.

from big y's home for the holidays magazine, november 2004

Ingredients:

1 16-ounce can pumpkin pie filling
2 Big Y eggs, beaten
3/4 cup Big Y brown sugar, packed
2 teaspoons Big Y ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 12-ounce can Big Y evaporated milk
9-inch premade pie shell, unbaked

Instructions:

Preheat oven to 425°F.
In a large bowl, using an electric mixer on medium speed, mix together pumpkin filling, eggs, brown sugar, cinnamon, ginger, nutmeg and evaporated milk. Mix until well blended. Pour filling into crust and bake 10 minutes. Reduce heat to 350?F and bake 40 minutes longer or until knife inserted in center comes out clean

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