Recipe: Pumpkin Pie

I love that this recipe does not need sugar!  Also, it fits in the pie crust perfectly so I do not have a bunch of filling left over.  PLUS, it tastes great, the kids approve too.

Ingredients

• 1 15oz can of canned pumpkin
• 1/4 teaspoon salt
• 2 eggs
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 pie crust
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the pumpkin. Add the sweetened condensed milk and salt, and beat until combined. Add the eggs, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.