- 2 cups of pumpkin puree
- 2 large eggs
- 1 can of Sweetened Condensed Milk (14 ounce)
- 1 teaspoon of cinnamon
- Dash of Nutmeg
- 2 to 3 teaspoons of ginger (I tend to like mine more spicy)
- 1/2 teaspoon of salt
- 1 graham cracker crust
Place all the ingredients in a heavy duty blender and pulse on high speed. Pour into a graham cracker crust and bake in a medium over (350 degrees) for 1 hour. Check with a knife to see if the pie is done inside. Cool and then top with some freshly whipped cream.
For added flavor, top with some pecans.