Prize Pumpkin Pie

This is a delicious pie that’s great for the uninitiated…..it’s not too pumpkin-y, texture’s on the firm side (great for those who don’t care for soft custards), and it’s not overwhelmingly spicy.

And for the cook, it has to be one of the easiest fillings to make: a simple blend of sweetened condensed milk, pumpkin, eggs, sugar and spices.

This is the recipe I make every year for our Thanksgiving dinner (for 20 years now!). This year, I used this crust, which baked up beautifully in the time it took to cook the filling.

I’m looking forward to making it again next year!