Nov 19, 2013 4:30 PM by Jeff Beamish

Anchored in Tradition: Jeff Beamish's Pumpkin Pie

Check out Tucson Today Jeff Beamish's favorite Thanksgiving recipe. We'll be sharing the favorite holiday dishes of your favorite News 4 Tucson personalities all week.


15 oz can of Pumpkin puree
14 oz can of sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
9" unbaked graham cracker crust

Preheat oven to 425° then whisk pumpkin, condensed milk, eggs, spices, and salt in bowl until smooth. Pour mixture into crust. Bake 15 minutes, then reduce oven temp to 350° & continue baking for 35-40 minutes. Pie is done when knife inserted into middle comes out clean. Cool, then refrigerate or serve immediately.


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