Pumpkin Pie Filling
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 29-ounce can pumpkin purée
1 14-ounce can sweetened condensed milk
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ginger
● In a large mixing bowl, thoroughly combine 1 29-ounce can pumpkin purée, 1 14-ounce can sweetened condensed milk, 2 eggs, ½ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon nutmeg and ¼ teaspoon ginger.