Pumpkin Pie..with a twist Day 5 of the Feast

This version of the pumpkin pie came from my cousin Jan. Believe it or not, I do not like pumpkin (even tho I have all these pumpkin recipes!!) I do love the way it smells and bakes up, AND my family loves it, so I bake with pumpkin frequently. My Human Taste Testers tell me this version of the pumpkin pie is delicous! It is SO easy as well.

INGREDIENTS

1 roll out pie crust

(fit the pie crust into your pan. Crimp edges. Make it look beautiful)

1 can Libby's Pumpkin Pie MIX

(make sure it is the mix...it already has everything in it)

1 can Sweetened Condensed Milk

(this is the secret...make sure it is sweetened condensed. And yes, use the WHOLE can.)

2 eggs, beaten

Combine filling ingredients. Mix well.

This will fill one deep dish pie (or two smaller regular ones)

Bake at 425 degrees for 20 minutes.

Continue baking for another 30-35 minutes at 350 degrees.

When a knife inserted in the middle comes out clean, it is done.

Remove from oven. Let cool. Pile on the whipped cream.

Sprinkle a little cinammon sugar over the whipped cream for looks.

Enjoy.