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Perfect Pumpkin Pie

• 1 (15-ounce) can pumpkin (2 cups)
• 1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 eggs
• 1 teaspoon ground cinnamon
• ˝ teaspoon ground ginger
• ˝ teaspoon ground nutmeg
• ˝ teaspoon salt
• 1 (9-inch) unbaked pie crust
• Favorite Topping (recipes follow, optional)

Instructions:
1. Preheat oven to 425°F. In large bowl, combine all ingredients except pie crust; mix well.
2. Pour into prepared pie crust. Bake 15 minutes. 3. Reduce oven heat to 350°F. Continue baking 35 to 40 minutes, or as directed with one Favorite Topping, or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.
Makes 1 (9-inch) pie

Favorite Toppings

Sour Cream Topping: In medium bowl, combine 1-1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked 30 minutes at 350°F, spread evenly over top; bake 10 minutes.

Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350°F, sprinkle evenly over top; bake 10 minutes.

Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.