There are special varieties of pumpkins (most obviously pie pumpkins) that make the smoothest pumpkin pie, but even a pumpkin suitable for the scariest jack-o-lantern can be transformed into a pretty tasty pie.
Before sharing a pumpkin pie recipe with you, here are some random facts about pumpkins which may just help you win a game of Halloween Trivia Pursuit.
- Pumpkins are fruits.
- Pumpkins are native to North America and have been grown domestically there for 5,000 years.
- Pumpkins are low in calories, fat and sodium while high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein and iron.
- The largest pumpkin ever grown – over 1,100 pounds – was grown by a man in Ohio in the year 2000.
- Pumpkins require a long, hot growing season and loads of humus, manure and water.
- Pumpkins can be used as feed for animals.
- Pumpkin flowers are edible.
- Pumpkins are used to make breads, pies and soups.
- Pumpkins were once recommended for removing freckles and curing snake bites.
- Pumpkins are 90% water.
Now, for that pumpkin pie recipe:
1—15 ounce can pumpkin
1—14 ounce can EAGLE BRAND Sweetened Condensed Milk
1—teaspoon ground cinnamon
½ -teaspoon ground nutmeg
½ -teaspoon salt
1—9” unbaked pie crust
- Preheat oven to 425ᵒF. Whisk pumpkin, sweet condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350ᵒF and continue baking 35 – 40 minutes or until knife inserted 1” from crust comes out clean. Cool.
- Garnish, as desired.
- Refrigerate leftovers.