Easy, Extra Creamy Pumpkin Pie

9 inch pie crust
1 1/3 c. (14 oz. can ) sweetened condensed milk
1 3/4 c. cooked/canned pumpkin
1 large egg
1/4 t. nutmeg
1/4 t. ginger
1/2 t. salt
1/2 t. cinnamon
1 c. hot water

Preheat oven to 375 degrees F. Beat all ingredients together until well combined. Mixture will be very watery in texture. Use a pie ring or gently cover edges of pie crust with aluminum foil. Pour filling into the crust. Bake for 35-40 minutes. Remove foil or pie ring from edges, and bake for 15-20 minutes more. (Total bake time is 50-60 minutes.) Remove and cool when the filling is puffed, lightly cracked around the edges, and the center wiggles slightly when jiggled. Cool to room temperature before serving. Serve alone or with whipped cream.

*This is our favorite pumpkin pie recipe. It's not too spicy, and it is so creamy that we often enjoy it without any whipped cream.

by Dianna G.