Candied Ginger Pumpkin Pie - cooking recipe

Ingredients

1 (15 ounce) can unsweetened pumpkin puree
1 (14 ounce) can fat-free sweetened condensed milk
4 eggs
salt, pinch
1 (9 inch) graham cracker pie crusts
1/4 cup chopped candied ginger

Preparation

Preheat oven to 350\u00b0F.
Whisk together pumpkin puree and sweetened condensed milk.
Whisk eggs and a pinch of salt into pumpkin mixture.
Pour filling into graham cracker crust and bake for 30 minutes.
Sprinkle ginger on top and bake 25-30 minutes more, or until knife inserted in side of filling (NOT center) comes out clean.
Cool and refrigerate at least 3 hours.